Ingredients
Equipment
Method
Preparation:
- Preheat oven to 375°F
- Line a baking sheet with a silicone sheet OR unbleached parchment paper.
- In a small bowl, combine the 3 tablespoons of ground flax seed with 7 tablespoons of filtered water. Mix thoroughly and set aside to thicken.
- Melt the unsweetened chocolate and set aside to cool.
- In a medium glass bowl, add the flour and baking powder. Whisk to combine, and set aside.
- Sift powdered sugar into a small bowl and set aside.NOTE: This is to roll the cookie dough in before baking.
Instructions:
- In a large glass mixing bowl add the oil and sugar. Using a handheld electric mixer, combine well.
- Add the flax mixture, chocolate, vanilla, and peppermint extracts. Mix until smooth.
- Alternating, add a portion of the flour mixture and then a portion of milk. Blend until just mixed. Repeat using the remaining flour and milk. Blend until smooth.
- Place the cookie dough in the fridge to cool for approximately 30 minutes.
- Once chilled, scoop out 1 tablespoon of dough for each cookie. Shape into balls, and then roll them in the powdered sugar.
- flatten slightly, and then place the cookie dough balls onto the baking sheet and put in the oven for approximately 10-12 minutes.
- When done, take them out of the oven and let them cool slightly.
- Transfer the cookies onto a cooling rack.
- While warm, sift powdered sugar over the tops of the cookies.
- Allow the cookies to cool completely before storing.
- ENJOY!
Nutrition
Notes
- It is important to sift the powdered sugar before rolling the cookie dough in it. Otherwise too much powdered sugar clumps onto the cookies.
- If you do not have a hand-held mixer, you may mix this cookie dough by hand using the silicone spatula. It will be a bit more challenging, and you will have to use arm muscle but that is perfectly okay! ;-)
- If you do not have avocado oil, feel free to use extra-virgin olive oil instead. I have done it both ways.
- When you melt the chocolate, you can do it one of two ways. Either in the microwave or on the stove over a very low heat. No matter which way you choose, just make sure to stir the chocolate often to prevent it from burning.
- As you are finishing up adding the flour and milk combination, the dough will get pretty firm. If your electric mixer is not strong enough, just finish mixing with your spatula.
- I use my mom's old '70's mixer and I have to stop when I add the last of the flour because the motor is just not strong enough...haha. I finish it up using the silicone spatula.
- When you take the cookies out of the oven, it is important to let them cool before adding the powdered sugar. Otherwise, the sugar melts and you won't see the pretty "crinkles."
- I usually wait about 5 minutes, transfer the cookies to a cooling rack, and then sift the powdered sugar over the cookies one last time.
- Then I let them cool completely before placing them in a glass storage container.
- These cookies are stored well in either a glass storage container or a BPA-free plastic storage bag.
- They will last on your kitchen counter for 3-5 days. After that, these cookies will start to dry out.
- If you'd like to freeze these cookies to serve at a later date, that is perfectly fine. Just make sure to use a freezer-safe container.
- These cookies will last in the freezer for approximately 2-3 months.
- When you are ready to serve these, just take them out of the freezer place the entire freezer-safe container onto a rack, and allow the cookies to defrost naturally. It will take only about 15-20 minutes to defrost completely.