Black sugar? I think yes.
GF. V. SF. NF.
2 tbsp water
1 tbsp ground chia seeds (I buy whole chia and grind them in my coffee grinder)
1 cup vegan butter (I use soy free Earth Balance)
1 1/2 cups sugar
1 tsp vanilla extract
1 1/2 cup GF AP flour (I use Pamela's Artisan Blend)
1/2 cup black onyx cocoa powder from Savory Spice Shop (Of course you can use regular cocoa powder, but it won't be as dark and pretty)
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350°
Line 2 cookie sheets with parchment
Combine water and ground chia in a small bowl and set aside - this is your egg substitute!
In a stand mixer with the paddle attachment or a large bowl, cream the butter and sugar until fluffy
Add in your water & chia mixture, along with the vanilla and mix to combine
Without over-mixing, add in the flour, cocoa, cream of tartar, baking soda, and salt until you have a soft cookie dough that holds its shape (if it looks a little dry, add in a splash of your fav non dairy milk until you reach cookie dough consistency)
Scoop dough balls onto the parchment lined cookie sheets spacing about 2" apart (I use a pretty big cookie scoop, for this one. You can also eyeball it. This may affect your baking time, so just keep an eye on it)
Press each cookie down lightly
If your kitchen is warm, pop your pans in the refrigerator for 15 minutes so they don't spread out too much
Bake 10-12 minutes (yes they will be super soft and look under-baked, but they will cool off and be a perfectly soft cookie)
Let cool for a few minutes on the pan
Using a spatula, move cookies to a paper bag to cool (something my mom always did and something I always do - I swear it results in the best cookies)
Makes about 20 cookies
Add in 1 tsp cinnamon and a pinch of cloves for a chocolate spice cookie
Sprinkle in 1/2 tsp instant espresso powder for a little coffee house flava
UFO - Lights Out
For obvious reasons. Such a beaut.