To-Die-For Double-Chocolate-Super-Fudgey Cookies

By: ME - idea similar to, but not the same as, one shown on "Post Punk Kitchen" show on Local Access TV
Category: Desserts - Cookies
This recipe is suitable for a: vegetarian/vegan diet.


INGREDIENTS:
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1/2 cup oil (canola, corn oil, whatever you have)
2 cups sugar
2 teaspoons vanilla (USE REAL VANILLA)

1 tablespoon + 1 teaspoon whole flax seeds
OR 2 Tbs. fresh flax seed meal
1/2 cup almond milk, soy milk or rice milk

2 cups ww pastry flour or white all purpose flour
3/4 cup dutch processed cocoa powder (unsweetend cocoa powder - Hersheys Special Dark Cocoa Powder is cheap, vegan and GOOOOOD!!!)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vegan chocolate chips




INSTRUCTIONS:
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Preheat oven to 350 F.

If using whole flax seeds, grind the flax seeds on high in a blender until they become a powder. Many blenders aren't strong enough to do this, which is why I just use the ground flax seed...
Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together flour, cocoa, baking soda and salt.
In a seperate large bowl blend together with hand mixer, the oil and sugar. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again. It'ss be oooey-gooey and dark and chocolatey - your kids will LOVE mixing it!!!

Roll dough into 1 inch balls and flatten into a fat disc that's about 1 to 1 1/2 inches in diameter. (Thicker = more chewy) Place on an ungreased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.


ADDITIONAL COMMENTS:
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These can be HARD to remove from the baking sheet - too cool and they STICK, too warm and they mush up... believe me though, the end result is SO SO SO worth it!!!!!!!!

Re-heat in the microwave the next day, for about 8 seconds, and you'll have hot-from-the-oven chewy-gooieness.

For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries. This version, my kid's favorite - is always the first one gone at parties...

Nuts are good too, if you like nuts. I don't. Chopped, dried apricots and white chocolate chips (OK, those aren't vegan) make these into an exotic 'gourmet' yummy treat...

Put Tofutti ice cream between two of them and you have GREAT birthday party treats!!

No one EVER believes these are vegan!!
Can you tell I think this is the best recipe ever?:lick: :lick: :lick:

oooh TnS---i am gonna have to try these!! thanks for sharing!

omg that's probably the simplest recipe i hope it comes out good ...

but if they're so hard to remove from the ungreased sheet maybe it should be greased ?? ... i'm not really an experienced cook but i'd assume it would be easier to remove them that way ...

Vicky - I tried that - greasing the pan makes the cookies VERRRRY greasy and still they stick.... so - eh - I just left it the way it was in the original recipe...

But yes - these are so very simple to make... my 12-year-old makes them all the time....

Yummmm so much chocolatey goodness. :drool: I'm totally making these the next time I have chocolate chips. TNS have you tried putting the cookies on parchment paper, instead of the pan? They might not stick that way.

starryeyed; haven't tried parchment paper - that might work... hey - we make these without chocolate chips all the time, and they're JUST as good...

This sounds like a job for a Silpat.

These are really good. If I can recommend something- if you leave out the chips, add some almond butter. Not much, like half a T. It will make them super duper yummy.

I had no trouble removing the cookies. I waited like three minutes? I sprayed some Al foil with cooking spray and then wiped it down with a paper towel and they came out wonderfully!

YUM!! Healthy chocolate chocolate chip cookies?! It's possible?

I'm evil. I've been wanting to find some healthy "junk" food to share with my husband and his family who live on well, not-too-healthy stuff. And then not tell them what is in them until after they gobble them up. Although the double chocolate might upstage my MIL's Nestle' Toll House recipe....

A question about the flaxseed:
Shouldn't one go easy on the flaxseed if one's body isn't used to it? While on vacation a couple of weeks ago, I went to a lecture by an RD. She suggested that if one isn't used to flaxseed (I think it was flaxseed, she went through some stuff quickly), it should be started out in small portions. I'm not used to flaxseed and I sure as heck know my in-laws aren't.
Anyway, I was just asking.

Yum.... I may just splurge and buy regular chcolate chips at Kroger today or Wal-Mart if we make it out there....







;)

I'm making a HUGE batch of these for my block party tonight! These are seriously oh-my-god good :)

A question about the flaxseed:
Shouldn't one go easy on the flaxseed if one's body isn't used to it? While on vacation a couple of weeks ago, I went to a lecture by an RD. She suggested that if one isn't used to flaxseed (I think it was flaxseed, she went through some stuff quickly), it should be started out in small portions. I'm not used to flaxseed and I sure as heck know my in-laws aren't.
Anyway, I was just asking.

From experience, I would say this shouldn't really be a big deal. Flax seed and flax oil have never given me indigestion or made me sick, and I am fairly new to it.

I made these a couple days ago and they didn't last a day! My family adored them. Definitely making these when The_Gazumper comes to visit again! :up:

A question about the flaxseed:
Shouldn't one go easy on the flaxseed if one's body isn't used to it? While on vacation a couple of weeks ago, I went to a lecture by an RD. She suggested that if one isn't used to flaxseed (I think it was flaxseed, she went through some stuff quickly), it should be started out in small portions. I'm not used to flaxseed and I sure as heck know my in-laws aren't.
Anyway, I was just asking....

This recipe calls for two Tb. of flax meal for the entire recipe - I think that small an amount wouldn't bother anyone, even someone unaccustomed to it... (And unfortunately, even RD's DON'T always have accurate info. when it comes to some items).
This is my FAVORITE "Impress the Omni's" recipe... I'm sure most people who eat these cookies have never even HEARD of flax anything and they are always begging me to make more, so it can't be hurting any of them...

(My bro-in-law - NOT veggie - ate close to a whole batch of these things one day - he suffered NO ill affects, :lol: )

I made these tonight and they were fantastic! I used parchment paper, and they came off of the sheet just fine. Thanks for the recipe! :lick:

Damn you woman, these cookies sound too good! I'm printing out the recipe right now to make tonight :drool:

This recipe calls for two Tb. of flax meal for the entire recipe - I think that small an amount wouldn't bother anyone, even someone unaccustomed to it... (And unfortunately, even RD's DON'T always have accurate info. when it comes to some items).
This is my FAVORITE "Impress the Omni's" recipe... I'm sure most people who eat these cookies have never even HEARD of flax anything and they are always begging me to make more, so it can't be hurting any of them...

(My bro-in-law - NOT veggie - ate close to a whole batch of these things one day - he suffered NO ill affects, :lol: )
:lol:

I'm at my in-laws now. I thought about making these today, but I didn't have the time. I took my walk this morning and went to Kroger. While there, I found some Tofutti marked down to $1.50. I went home, had lunch and went back with my $.30 coupon. Yay. $.90!!!

Could I make these without the flaxseed? Just curious.

My MIL made chocolate chip cookies. Tradional Nestle Toll House. I had four. I kept wanting them to taste as good as they used to. Actually, they didn't seem as chippy. Maybe my tastes are changing. :D

Don't leave the flaxseed out. I'm pretty sure its in there as an egg substitute.

down_to_earth; don't leave the flaxseed out - it's the egg substitute, as Amy323 said...

I buy already-ground flax meal and keep it in the freezer, it lasts for ages. I use it in baking , as an egg sub., all the time.

These cookies don't turn out so well with other egg substitutes, I've tried. Besides, why mess with a good thing.

I’m a one bowl kind of gal (what can I say, I hate the clean up after baking), but I made these this morning. They were really good. And very light. The chocolate fiends in my family will love them.

I replaced the oil with unsweetened applesauce, then remembered the notes TNS made about them sticking to the pan. I just greased the sheet a little bit, let the cookies cool for 5 minutes as she suggested, and they came off the cookie sheet perfectly.

There’s a picture in the photo gallery along with all the other baking I’ve been doing this week.

Wow! I might make these on Valentine's Day...if I can wait that long. :)

These were REALLY good. :lick: Best cookies ever!!! I made them with my brother. He usually eats only a couple cookies and then says he's full, but he ate at least six today and was waiting for them to come out of the oven with me because they looked (and smelled!) delicious!!

ETA: That was an understatement, they are even better than the best, my brother had a few more last night and finished the last four today, and requested I make more this afternoon. It's a super recipe!

I’m a one bowl kind of gal (what can I say, I hate the clean up after baking), but I made these this morning. They were really good. And very light. The chocolate fiends in my family will love them.

I replaced the oil with unsweetened applesauce, then remembered the notes TNS made about them sticking to the pan. I just greased the sheet a little bit, let the cookies cool for 5 minutes as she suggested, and they came off the cookie sheet perfectly.

There’s a picture in the photo gallery along with all the other baking I’ve been doing this week.

Sunny did you replace the entire amount of oil with applesauce? or did you add a little oil? did they become dry?
Also, is it possible to make these with rice flour? or another kind of non-wheat flour?
:chef:

Oh, I forgot about these cookies! They were so awesome the first time I made them, that I decided to make them again tonight. This time I made them huge. Sooooo good. :lick:

:sick: INGREDIENTS:
------------------------------------------------
1/2 cup oil (canola, corn oil, whatever you have)
2 cups sugar
2 teaspoons vanilla (USE REAL VANILLA)

1 tablespoon + 1 teaspoon whole flax seeds
OR 2 Tbs. fresh flax seed meal
1/2 cup almond milk, soy milk or rice milk

2 cups ww pastry flour or white all purpose flour
3/4 cup dutch processed cocoa powder (unsweetend cocoa powder - Hersheys Special Dark Cocoa Powder is cheap, vegan and GOOOOOD!!!)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vegan chocolate chips




__________________________________________________ _____________
Ok so I made these tonight, but i completely modified the recipe....wheat free and gluten free.
I also only made half the recipe so this is what I used: :deal:

2 TBSP vegetable oil
1 TBSP flax seed meal
1 tsp vanilla
1/4 cup soy milk
1/2 cup white rice flour + 1/2 cup sweet rice flour
1/3 + 2 TBSP cocoa powder
1/2 tsp baking soda
1/4 tsp salt
then for a sweetner I used brown rice syrup (~ 1/2 cup)but didnt account for the added liquid so I had to add 1 TBSP cornstarch

The batter looked kinda gross, like too liquidy still, so I added 3 TBSP oats and 1 TBSP oat bran. Then put them in the oven at 350 degrees and they were awesome. sadly I ate them all with a bunch of polenta for lunch.
Thanks for the recipe

Oh, I forgot about these cookies! They were so awesome the first time I made them, that I decided to make them again tonight. This time I made them huge. Sooooo good. :lick:

I LOVE the picture! What a great idea!!!