1⁄2 cup olive/corn/canola/sunflower oil
1⁄2 cup sugar
1 1⁄3 cup vegetable milk or coffee
2 cups + 3 tablespoons rye/wheat flour
3 tablespoons dark cocoa powder
1 tablespoon flax seed, powdered
1⁄2 teaspoon baking soda
1 teaspoon lemon juice (for soda)
1⁄3 teaspoon salt
- Preheat the oven to 180°C. Line cookie sheets with parchment paper.
- In a medium bowl, mix together cocoa, flour, flax seed powder, salt, baking soda with lemon juice. Combine sugar, oil and milk/coffee in a separate large bowl. Slowly mix in the dry ingredients. Dough will be thick but still a bit liquid.
Scoop a tablespoon of dough into flour and roll into balls. Place on prepared cookie sheets leaving space for spreading. Bake for 10-15 minutes. Let rest for about 5 minutes, then remove to a cooling rack to cool completely.