rainy day baking

When it’s pouring rain out, there is nothing better than staying inside cuddled up with a cup of tea and a cookie. So this past weekend we tried out a vegan and gluten free version of our favourite double chocolate cookie. We’ve found it hard to convince our family in the past that vegan food is actually amazingly delicious, but we think this recipe has definitely proven our point!
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The recipe is thanks to one of the best vegan bloggers, Oh She Glows (with a couple of tweaks).

Ingredients
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1 tablespoon ground flax (mixed with 3 tablespoons water)
1/3 cup brown sugar
1/3 cup natural cane sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Himalayan sea salt
3 tablespoons cocoa powder (make sure it is good quality)
1.5 cups gluten-free rolled oats (processed into a fine meal)
100 grams dark chocolate, finely chopped (use milk if dark chocolate is too intense for you)
1/4 cup virgin coconut oil (do not melt)
1/4 cup natural peanut butter
1-2 teaspoons unsweetened almond milk (only if needed to moisten batter)
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Method
1. Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
2. Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). With a hand-held electric mixer, beat the ingredients until combined and smooth.
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3. Beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.
4. Beat the chocolate into the batter or simply stir by hand.
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5. Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart.
6. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
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7. Bake for about 12-13 minutes (I baked for 13 mins) until the cookies are spread out nicely.
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8. Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
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