Cookies will always have a special place in my tummy (heart)!
🌱 2 tbsp ground flax seeds (flaxseed meal) mixed with 10 tbsp water
🍩 ½ cup packed brown sugar
🍩 ⅓ cup cane sugar
🧈 ½ cup vegan butter
🌼 2 tsp vanilla extract
🌾 1 cup all-purpose flour
🧂 1 tsp baking powder
🧂 ½ tsp salt
🍫 ½ 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).
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.
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. 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.