We love these cookies. They are super soft gooey chocolatey goodness cookies. They are easy and quick to make and relatively healthy for you. If you don’t have any flaxseed or don’t want to use it, leave it out. They will still taste delicious. And since they do not contain raw eggs, I have no problem letting the girls go to town with licking the beaters.

2 cups all-purpose flour

2/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

2/3 cup canola oil (I’ve used shortening)

1 1/2 cup sugar

4 tsp ground flaxseed

1/2 cup soymilk

2 tsp vanilla

1 cup (more or less) chocolate chips

In large bowl sift together the dry ingredients, flour, baking soda, cocoa, and salt. In a seperate large bowl mix together the oil and sugar. Add the flaxseed, soymilk, and vanilla and mix well. Stir in chocolate chips. Cover bowl with plastic wrap and let rest in fridge for at least 1/2 an hour. Preheat oven to 350 five minutes before taking dough out of the fridge. I use an ice cream scoop to shape cookies onto the cookie sheet. Then BEFORE I put the cookies in the oven, I set the timer for 8 minutes. If I do not set the timer, the cookies WILL burn. After removing from oven, let rest for a few minutes before putting them on a cooling rack. Then ENJOY. (maybe with a tall glass of vanilla soymilk. . . mmmmm)

2 things Jared taught me about baking cookies even though I thought I knew it all:

1. Putting the cookie dough in the fridge makes for nice rounded cookies. Warm dough leads to runny, flat cookies.

2. Overmixing leads to runny cookies.

Rory takes cooking and baking VERY seriously.

This is what Ella was doing while baking. (drawing) She does not take cooking and baking very seriously and gets easily bored with it.

Hudson enjoys the results of cooking and baking and takes them very seriously.