Prep Time: 25 minutes / Cook Time: 8-10 minutes per batch / Preheated 350 degree Fahrenheit oven

1 ¼ cups of Earth Balance (or similar) butter

2 cups of granulated sugar

2 flax eggs (1 Tbsp ground flax seed + 3 Tbsp warm water + 5 minutes = 1 egg)

2 tsps vanilla extract

2 cups of all-purpose flour

¾ cup unsweetened cocoa powder

1 tsp baking soda

1/8 tsp salt

1 cup chopped walnuts (optional)

Heat oven to 350 degrees Fahrenheit.

For the flax eggs: In a small bowl, mix 2 Tbsp of ground flax seed with 6 Tbsp warm water. Let this mixture sit and thicken for at least 5 minutes before adding it to the recipe.

In a large bowl, beat butter and sugar with an electric mixer on medium until creamed. Add the flax eggs and vanilla and beat well.

Combine flour, baking soda, cocoa powder, and salt. Add to the wet ingredients and mix well.

At this point I put the mixer away and use a rubber spatula. Fold in the walnuts (optional) until distributed evenly.

Using a big spoon, drop about 2 Tbsp of dough on an ungreased cookie sheet about 2” apart.

Bake at 350 degrees Fahrenheit on center oven rack for 8-10 minutes or until the edges have firmed up. Let cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies.

Variation: Substitute up to 1 cup of the flour with Vega Vanilla Chai or Chocolate…a tasty and healthful twist.

Another Variation: Sub the walnuts for chocolate chips or chopped peanuts.

Enjoy!