Today's recipe is both vegan and gluten-free, but no one will know if you don't tell them. Nothing is missing here as the rich flavors of chocolate and blueberry blend together in a way that leads to a decadent dessert experience.
A special thanks to the Happy Belly Deli at Roanoke Natural Foods Co-op for sharing this recipe with us.
2 TB ground flax seed
3/4 C almond milk
1 1/4 C coconut oil (solid, unprocessed)
3 C sugar
1/2 TB xantham gum
1 1/4 C cocoa powder
1/2 TB baking soda
3/4 tsp salt
1 C fresh blueberries
Combine the flax seed and almond milk and let sit for five minutes. Combine room temperature coconut oil and flax mixture to all other ingredients except for the berries. It is recommended that you mix by hand. You will then fold in the blueberries. Refrigerate the cookie dough for an hour. Portion in 1 TB scoops onto parchment lined cookie sheets, and bake for 12-14 minutes in an oven preheated to 325 degrees.
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