(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Remove the Country Crock Plant Butter from the fridge to come to room temperature. Whisk together the flaxseed meal with 5 tablespoons water until well combined. Place in the fridge for 15 minutes to help it gel and set. These are your “flax eggs.”
Preheat the oven to 325°F. Line two half-sheet pans or large cookie trays with parchment paper.
Cream the wet ingredients. Use the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl with an electric handheld mixer. Add the softened Country Crock Plant Butter, almond butter, and coconut sugar or brown sugar and beat well until the ingredients are well incorporated. Add in the flax eggs and vanilla extract, and mix again until everything is well combined.
Mix the dry ingredients. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Stir in the oats to combine.
Combine the wet and dry. Add the flour-oat mixture to the butter mixture. Using the mixer on low speed, beat until the dough is well combined.
(NOTE: The dough should be thick yet still a bit moist, but if the dough appears very dry and crumbly (likely a result of adding too much flour), add in a spoon or two of plant-based milk to give it some moisture.)
Fold in the mix-ins. Using a silicone spatula, fold into the batter all but 1 ounce of the the chocolate chunks/chips, along with the walnuts/pecans and currants/raisins. Set aside the remaining chocolate chunks/chips.
Use your hands or a 2-tablespoon cookie scooper to scoop the dough and roll into uniform-sized balls. Line them on the baking sheet (up to 12 per half sheet) and gently press down on the dough a bit to slightly flatten. Add a piece or two the reserved chocolate chunks/chips in the center.
Bake the cookies for 10 to 12 minutes, or until lightly golden. They’ll look somewhat unbaked, but they’ll continue firming up a bit as they rest. Remove from the oven immediately sprinkle with a bit of flaky sea salt, if desired. Let the cookies rest in the pan for 5-10 minutes before transferring to a wire rack to cool completely. Devour. Best when still warm!
Makes 24 cookies
Recipe by Nisha Vora @rainbowplantlife
You can use another nut butter, such as peanut butter or cashew butter. Peanut butter will give them a marked peanutty taste. You could also use tahini. The tahini brands I regularly use are Soom Tahini, Seed + Mill, and the Whole Foods 365 brand. If you typically refrigerate your tahini, bring it to room temperature and stir well.
No ground flax meal at home? Try making a chia egg! Just use 2 tablespoons chia seeds and 5 tablespoons water. Stir and allow it to rest for at least 5 minutes until it thickens into a gel-like texture.
For substitution ideas for vegan chocolate chunks, walnuts, and currants, check out the section right before this one!
** I prefer brown sugar, as it results in slightly more moist cookies.
*** I highly recommend weighing your flour on a scale (and most baking ingredients, in general). Please do not scoop the flour out of the bag/container with a measuring cup. This almost guarantees that you will use more flour than called for in a recipe, which will result in a dry cookie dough. If you don’t have a scale to measure the flour out in grams, be sure to use the spoon and level method for measuring out flour. Use a spoon to scoop out the flour into a dry measuring cup until just full, then use the back of a knife to level of the top.
**** For gram quantities, it will vary based on the brand of oats you use.
***** Reserve about 1 ounce (28g) of the chocolate to press into the cookies just before baking.
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