Mocha Cookies With Mocha Drizzle (Vegan)

1. 1

   Vigourously whisk together oil, sugars, almond milk, coffee, flax seeds, cornstarch and vanilla extract (about 1-2 minutes).

2. 2

   In a second bowl combine flour, cocoa powder, baking soda and salt.

3. 3

   Add the wet ingredients and stir to combine. Knead into a smooth, elastic dough that is easy to handle. If it is too wet, add a tad more flour.

4. 4

   Using your hands form dough into 11 walnut sized balls and place them on a cookie sheet. Flatten slightly (these wont spread, so if you like flat cookies, flatten them more).

5. 5

   Bake in the preheated oven at 180u00b0C/350u00b0F for 12 minutes or until set, but still a tad fudgy. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.

6. 6

   For the drizzle combine powdered sugar, coffee, vanilla and espresso powder (if using) and drizzle over the cooled cookies in a decorative pattern. You could also just spread it on there or dip half of each cookie into it.

7. 7

   Allow drizzle to set and then store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.