Double Dark Chocolate Chip Cookies with Walnuts and Sea Salt

Double Dark Chocolate Cookies with Walnuts and Sea Salt

Double Dark Chocolate Cookies with Walnuts and Sea Salt

Clean Eating Double Dark Chocolate Chip Cookies with Walnuts and Sea Salt

Recently at a television studio, I demonstrated how to make these cookies. The crew that saw me combine all of the ingredients became skeptical. But once they tasted these gooey-on-the-inside and crispy-on-the-outside cookies, I converted them into believers.
I have yet to eat only one of these cookies in a sitting–they are highly addicting! And you’d never know that they are vegan.

Instead of eggs whisked into traditional cookie dough, flaxseed meal binds these cookies while adding a fiber and antioxidant boost. Avocado replaces half of the buttery stick, adding important nutrients like copper, potassium, vitamin B6 and good mono- and polyunsaturated fats. I don’t tell people that they’re healthy. I just tell them that they’re delicious!

Dark Chocolate Cookies with Walnuts and Sea Salt

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Print Recipe

1 3/4 cup (219 g) white whole-wheat flour
1/2 cup (43 g) unsweetened cocoa powder, sifted
1 teaspoon (4.6 g) baking soda
1/2 teaspoon salt
2 tablespoons (14 g) flaxseed meal
6 tablespoons (90 ml) cooled coffee or water
1 (4-ounce or 113 g) cold vegan buttery stick, sliced (1/2 cup)
1/2 cup (113 g) ripe avocado
3/4 cup (150 g) raw granulated sugar
3/4 cup (169 g) packed brown sugar
2 teaspoons (10 ml) vanilla extract
1 3/4 cups (280 g) dark chocolate chips
1 cup (120 g) walnut pieces
1/2 teaspoon sea salt flakes

Preheat oven to 375˚F (190˚C). In a medium bowl, stir together flour, cocoa powder, baking soda and salt.

In a small bowl, combine the flaxseed and coffee or water. In a large mixing bowl, beat the buttery stick, avocado, sugars and vanilla at medium speed until creamy and smooth, about 3 minutes. Add the flaxseed mixture and mix on low speed until incorporated.

Add the dry ingredients and mix on low just until moistened. Stir in the chocolate chips and about two-thirds of the walnuts. Drop by heaping tablespoons (or use a spring-handle ice cream scoop—my preferred method) onto ungreased cookie sheets. Press the remaining one-third of the walnuts onto the tops of the cookies and sprinkle with flaked sea salt. Bake about 13 minutes, or until no longer wet-looking in the middles and set on the edges.

Prep time: 30 minutes
Cook time: 13 minutes

Makes 36 cookies, 1 cookie per serving

Nutrition Facts (per serving): 125 calories, 6 g total fat (2 g saturated fat, 0 g trans fat),
106 mg sodium, 0 mg cholesterol, 18 g total carbohydrate (2 g fiber), 2 g protein,
3% DV iron, 1% DV calcium, 0% DV Vitamin A, 0% DV Vitamin C.

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