These cookies are crispy at the edges and soft in the middle, with gooey pockets of melted chocolate.
Servings16
AuthorTurnip the Oven
Ingredients
8tablespoonsvegan shorteningsuch as Earth Balance
3/4cuppacked light brown sugar
1flax egg1 tablespoon ground flax seeds mixed with 3 tablespoons water
1/2teaspoonvanilla extract
3/4cupwhole wheat flour
1/2cupall-purpose flour
1/2teaspoonbaking soda
1/2teaspoonkosher salt
3/4cupvegan chocolate chips
1/4cupmillet
Instructions
Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, beat the shortening and light brown sugar with an electric mixer until light and fluffy. Beat in the flax egg and the vanilla.
In a small bowl, whisk the whole wheat flour, all=purpose flour, baking soda, and salt. Gradually add it to the sugar mixture and beat until just combined. Stir in the chocolate chips and millet. Chill the dough for 20 minutes.
Scoop tablespoon-sized balls of dough onto the prepared cookie sheets and bake until set and just beginning to brown at the edges, 12 to 14 minutes. Cool the cookies on a wire rack. The cookies will keep, stored in an airtight container at room temperature, for about a week.