These cookies are perfectly chewy, soft, and chocolatey with hints of espresso. Also, completely gluten-free, vegan, and healthier than your average cookie.
Preheat the oven to 375 degrees (trust me, this higher temperature makes a difference). Line a baking sheet with a silicone baking mat or parchment paper. To a small bowl, whisk together flax seed meal and water. Set aside for 5 min.
In a large mixing bowl using a handheld mixer, cream together softened coconut oil, flax egg, coconut sugar, milk, molasses, and vanilla until creamy. Add flours, cocoa powder, instant espresso powder, baking soda and powder, and salt. Using a spatula or wooden spoon, combine mixture until a soft dough forms. Fold in chocolate chunks.
Use a small cookie scoop to evenly portion dough on to the baking sheet. Slightly press down each cookie with the palm of your hands. Bake for 12-15 min. until slightly firm to touch. Let cool for 10 min. before transferring to a wire cooling rack (important!).
*To achieve the best consistency for softened coconut oil in this recipe, let your coconut oil sit at room temp for about an hour. Depending on you surrounding temp you may need to microwave it for 10-15 sec. You just don’t want it to melt.