Chocolate Chocolate-Chip Espresso Cookies (Vegan)

• 1/2 Tablespoons Ground Flax Seeds
• 1/4 cups Water
• 1 cup All-purpose Flour
• 1/4 cups Cocoa Powder
• 1/4 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 1 Tablespoon Instant Espresso Powder
• 3/4 cups Margarine
• 3/4 cups Brown Sugar
• 1 teaspoon Vanilla Extract
• 1/2 cups Semisweet Chocolate Chips (vegan)

1. 1. Preheat oven to 350u0b0F.
2. 2. If flax seeds are not already ground, grind in a coffee grinder, or with a mortar and pestle. You can also buy flax seeds pre-ground. Whisk ground flax seeds and water together in a small bowl until a slight jelly is formed.
3. 3. In a medium bowl, blend together flour, cocoa powder, salt, baking soda and espresso powder; set aside. In a small bowl, blend margarine and sugar, then add vanilla, and flax mix blend. Add dry ingredients to the wet ingredients, folding together until combined. Stir in the chips.
4. 4. Scoop 1-tablespoon balls of dough onto ungreased baking sheets. Press balls down slightly. Bake for 8-10 minutes, or until cookies are slightly crispy around the edges. Let cool. Enjoy!

ground flax seeds, ubc, allpurpose, ubc, ubc, ubc, espresso powder, margarine, brown sugar, vanilla, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-chocolate-chip-espresso-cookies-vegan/ (may not work)