Step 1
Line a large baking sheet with parchment paper, set aside.
Step 2
In a small bowl, whisk together the water with the ground flaxseed. Set aside for at least 5 minutes or until the mixture becomes gelatinous.
Step 3
In a large bowl whisk the flour, baking powder, and salt until thoroughly combined.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil with the Redpath® Golden Yellow Sugar and the Redpath® Granulated Sugar on medium speed until mixture is pale and fluffy; about 3 minutes. Scrape down the sides of the bowl periodically to ensure everything is evenly combined.
Step 5
Add in the flaxseed (our vegan-friendly egg substitute) and vanilla extract to the sugar mixture. Mix on medium-low speed until they are completely incorporated.
Step 6
Transfer half of the dry ingredients into the bowl. On low speed, mix until just combined. Add in the remaining ingredients and mix until it forms a dough; do not overmix.
Step 7
Cover the bowl and place into the fridge to rest and firm up slightly; 15 minutes. Allow dough to come to room temperature; about 15 minutes or until dough is soft enough to scoop.
Step 8
With a small ice cream scoop, portion out the dough (about a heaping tablespoon or 25 grams) onto the prepared baking sheet.
Step 9
Roll each portion of dough between hands and form into a ball. Space the balls of dough about 2 inches apart. With a flat-bottomed drinking glass, gently press the balls of dough until they are ¼-inch thick and form a 2-inch round.
Step 10
Place the cookies into the fridge or freezer to chill before baking. Maximum 15 minutes in the freezer; 15 minutes to several hours in the fridge.
Step 11
While the unbaked cookies are chilling, preheat oven to 350°F (177°C).
Step 12
Place chilled cookies into the preheated oven and bake for 12 to 15 minutes or until edges are pale golden in colour.
Step 13
Let cookies cool on pan for 5 minutes before carefully transferring cookies onto a wire cooling rack to cool completely.
Step 1
Place a heatproof bowl (ensure the bottom of the bowl does not touch the surface of the water) fitted over a saucepan with about 2 inches of just simmering water.
Step 2
Add the chopped dark chocolate and coconut oil to the bowl. Stir until chocolate is almost completely melted.
Step 3
With an oven mitt or kitchen towel, carefully remove the bowl from the saucepan and wipe the bottom of the bowl of any moisture. Stir mixture off the heat until chocolate is smooth and melted.
Step 4
With a spoon or small piping bag, drizzle completely cooled cookies with the chocolate. Alternatively, dip one side of the cookie into the melted chocolate and place onto a parchment lined baking sheet to set.
Step 5
Before chocolate is set, sprinkle with cacao nibs, if desired.
*Redpath® Dark Brown Sugar can be used in place of the Redpath® Golden Yellow sugar for stronger caramel notes.
*Refined coconut oil or vegan butter can be used for those who prefer a non-coconut flavoured cookie. (The flavour is subtle if using regular coconut oil in the recipe.)
*Different flavoured extracts can be used instead of, or in addition to, the vanilla extract (eg. pure almond extract, orange or lemon extracts, peppermint extract)
*Ground golden or brown flaxseed can be used in this recipe. Golden flaxseed has been noted to have a milder flavour and may be less visible in the cookies. Brown flaxseed has a nuttier flavour but is more readily available in stores.
*Ensure dark chocolate used is vegan; most high-quality, high percentage (50% or above) cacao content is vegan. Check the list of ingredients to be certain.
*This dough can be used for rolled cookies (about 3 dozen cookies). Form dough into a flat disc and wrap in plastic wrap; chill for at least 15 minutes. Bring to room temperature before rolling between sheets of parchment paper. Roll to a thickness of between ¼- to ⅛-inch. Cut out cookies using a 2½-inch round cutter. Carefully transfer to a prepared baking sheet and chill for at least 15 minutes in the fridge (or freezer). Bake in the preheated oven for 10 to 12 minutes.
*For crispier cookies, bake for the longer time indicated or until edges are golden brown in colour.
*Cookies can be frozen for later use. Freeze unbaked cookies on a parchment-lined baking sheet for an hour or until frozen. Place into freezer-safe bags in a single layer, removing any air. Label and date bags.
