Chocolate Chip Cookie
1½ cup raw cane sugar
1 cup vegetable oil (unrefined)
1 Tablespoon vanilla extract (non-alcohol)
2½ cups wheat flour (white, unbleached)
pinch sea salt (optional)
1 teaspoon sodium bicarbonate
1 teaspoon baking powder (non-aluminium)
2 cups vegan chocolate chips (ex. Sunspire®)
3 Tablespoons whole flax seed
1 cup filtered water
1 cup chopped nuts (optional)
1. In dry blender or food processor, grind flax seed to fine meal consistency. While still processing, add water and allow to mix to a gelatinous consistency.
2. Mix dry ingredients.
3. Combine wet ingredients to dry. Incorporate well. (By hand is a good method -- dispense with the spoon.)
4. Shape into balls and press down to about ½ inch thickness. Bake at 350° oven for 5 to 8 minutes.