Chocolate Brownie Cookies

• servings: 12 servings
• active time: 10 minutes
• total time: 24 minutes

Ingredients

2 T chia seeds or flax seeds (finely ground)

5 T water

1 cup vegan chocolate chips

2 T oil (coconut oil or mix of the coconut and olive oil)

1/2 cup coconut sugar

1/2 cup all-purpose flour (whole wheat pastry flour can also be used)

3/4 cup raisins

1/4 cup pine nuts

Directions

Make chia "eggs".

Preheat the oven to 360 F and line a large baking tray with a parchment paper.

In a small bowl combine ground chia or flax seeds and water. Give it a stir and set aside for 5 minutes until the mixture becomes gel-like.

Melt chocolate.

Meanwhile, add chocolate chips to a large bowl and melt in a microwave in 15 seconds intervals until chocolate melts, about 70 seconds total. Whisk until smooth.

Add the rest of the ingredients.

In a bowl with melted chocolate chips add oil, sugar, flour and chia "eggs". Stir until combined. Fold in raisins and pine nuts and mix just until combined.

Bake.

Drop a heaping teaspoon of the batter on a baking sheet, flatten it slightly with a back of a spoon. The cookie dough will have a texture of a thick brownie batter. Bake at 360 F for 11-14 minutes or until the tops of the cookies are slightly domed.

Remove the vegan chocolate brownie cookies from the oven, transfer to a wire rack and cool.

Nutrition

• Serving Size: 1 cookie
• Calories: 154 kcal
• Total Fat: 6.4 g
• Saturated Fat: 1.1 g
• Sodium: 4 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1.9 g
• Total Sugars: 16.5 g
• Protein: 2 g