these can be vegan and gluten-free, or not. it comes down to the chocolate chips. i discovered that most chocolate chips contain milk fat, and i made these with Ghiradelli 60% caco semi-sweet chips, which are not vegan/g-free. so the most i can say for my batch is that they’re egg-free. you could use eight 1-ounce squares of baking chocolate instead, if you have those on hand.
these are more like thin brownies than cookies. they definitely spread out, so make sure you allow space between them on baking sheets. you might have to slice them apart with a spatula if they run together. original recipe here, from Oh She Glows. i left out her coconut, but i would add it next time to give them some more thickness.
2 tablespoons ground flaxseed
1 cup raw sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon each of cinnamon, pumpkin pie spice
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 cup natural peanut butter
1/2 cup non-dairy milk (like almond or coconut)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1. preheat oven to 375 F. boil a cup of water. mix 4 tablespoons of this water with the flaxseed in a small bowl. set aside to gel.
2. in a large mixing bowl, mix the dry ingredients, sugar through salt.
3. in a separate bowl, mix the wet ingredients: flax/water, peanut butter, milk, and vanilla.
4. add wet to dry. stir well and add the chocolate chips.
5. place spoonfuls of dough onto baking sheets sprayed with canola cooking spray. i got 36 cookies out of this. bake 25 minutes. cool 10 minutes before transferring to wire racks to cool completely. be careful, as these are a little fragile before cooled.