1/2 cup (1 stick) Earth Balance or other non-dairy butter
1/2 cup brown sugar, tightly packed
1 tsp almond or vanilla extract
1/2 tsp baking soda
1/4 tsp salt (optional)
1 tbsp water plus 1 tbsp ground flax seeds
1 cup whole wheat flour
1/2 cup ground almonds
1/2 cup dark chocolate, chopped
Preheat oven to 325 degrees F. Beat the butter and sugar until creamy. Add the vanilla extract, baking soda and salt, beat until evenly distributed. Beat in the egg replacer (flax mixed with water) Stir in flour and almond meal until just incorporated. Stir in chocolate and 1/2 cup chopped nuts if desired.
Shape the dough into 6 equally-sized balls, place on cookie sheet and pat to make 2-inch rounds- cookies will spread. Bake for 18 minutes, turning pan once halfway through bake time. Cool on sheet 5 minutes before transferring to wire rack to cool completely. Makes 6 big cookies.
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