It’s one of my fave vegan cookie recipes of all times. These cookies are crumbly and soft due to rye flour. Adding brewed coffee instead of vegetable milk will deliver a slight coffee flavor. Toasted chopped nuts will add crunchiness. Chocolate chips or raisins will make them more chocolaty or sweeter. Sprinkling the cookies with coarse sea salt will add little salty nuggets of flavor. Feel free to experiment and you’ll be permanently surprised:)
1⁄2 cup olive/corn/canola/sunflower oil
1 cup sugar
1 1⁄3 cup vegetable milk or brewed coffee
2 cups + 3 tablespoons rye flour
3 tablespoons dark cocoa powder/carob powder
1 tablespoon flax powder
1⁄2 teaspoon baking soda
1 tablespoon lemon juice
1⁄2 teaspoon salt
- Preheat the oven to 180°C. Line cookie sheet with parchment paper.
- In a medium bowl, mix together the cocoa powder, rye flour, flax powder and salt. In a separate large bowl, combine the sugar, oil and milk/coffee. Slowly mix in the dry ingredients. Add in baking soda with lemon juice. Mix well. The batter should be thick and sticky.
Scoop a tablespoon of dough into the flour and roll into a ball. Quickly transfer onto the prepared cookie sheet leaving space for spreading. Bake for 10-15 minutes. Let rest for about 5 minutes, then remove to a cooling rack to cool completely. Enjoy!:)