These earthy-crunchy whole grain vegan cookies, with a mocha kick from coffee beans, use omega-3-rich ground flax seed to hold themselves together. I use Ghirardelli Extra-Dark Chocolate chips because they seem to have the most cacao (63%, according to the package), and like to take them out of the oven just when the chocolate melts and the cookies smell the best even if they're a little soft, they seem to stiffen more as they cool.
This recipe will be #29 in my upcoming book, The
Jump Start Workouts.
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