Cookies will always have a special place in my tummy (heart)!
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Ingredients:
π± 2 tbsp ground flax seeds (flaxseed meal) mixed with 10 tbsp water
π© Β Β½ cup packed brown sugar
π© β cup cane sugar
π§ Β½ cup vegan butter
πΌ 2 tsp vanilla extract
πΎ 1 cup all-purpose flour
π§ 1 tsp baking powder
π§ Β½ tsp salt
π« Β½ cup vegan semi-sweet chocolate chips
To a big bowl, add the flax mixture, brown sugar, cane sugar, and vegan butter cut into squares, and mix with a hand mixer to combine. Then add the vanilla and mix to combine. Lastly, add the raspberries and gently fold them into the batter to evenly distribute them (don't over mix; otherwise, the color of the raspberries will change to purple).
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Add the all-purpose flour, baking powder, and sal, and continue mixing to combine.
Lastly, add the chocolate chips and mix to lightly to combine.
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Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper. Scoop the dough onto the baking sheet and space it about 2 inches apart. Then top with a few chocolate chips. Bake for 12-14 minutes, or until edges begin to turn golden brown. Remove from oven and let cool in the tin for 10 minutes. Β It will keep in an airtight container at room temperature for 5 days, in the refrigerator for two weeks, or in the freezer for one month.
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