Vegan Brownie Cookies (Grain-free Glutenfree)

Ingredients

• 1.5 tbsp flaxmeal
• 1/4 cup plus 1 tbsp warm water
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup sugar such as light brown sugar,, coconut, cane sugar or other
• 1/2 cup almond flour **
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup cocoa powder, (I like dutch processed(alkali processed cocoa powder but either will work)
• 1 tbsp tapioca starch,, or use cornstarch or all purpose flour
• 3/4 cup almond butter or cashew butter, (scant cup)
• 1/4 to 1/3 cup finely chopped vegan chocolate or mini chocolate chips

Steps

1. Combine the flax meal with 1/4 cup water in a large bowl and set aside. Add the maple syrup, vanilla and sugar to the bowl, mixing well to combine the sugar.
2. Mix in the almond flour, baking soda, salt and cocoa powder, along with the tapioca starch if using, until thoroughly combined.
3. Work in the almond or cashew butter and the chocolate until well combined, then mix in 1 tbsp hot water.
4. Chill for an hour and preheat to 350 F(180C). Scoop the dough with a cookie scoop or ice cream scoop onto a baking sheet lined with parchment, leaving an inch around each scoop. Top with salt, flakes, sugar, candy cane, or cayenne for a Mexican chocolate cookie.
5. Bake for 12-14 mins, according to scoop size and your preferred crispness. As you take the sheet out, slam it on the counter to settle the cookies for a denser, more cookie-like texture. Cool for 10 mins before serving. For storage, cool completely and keep covered on the counter for up to 4 days; refrigerate for longer keeping.
6. Texture adjustment: depending on the nut butter and whether a crisper texture is preferred, you may need 2 to 3 tbsp more almond flour. Chill again for half an hour, then bake.