Makes 36 3” cookies

Thin and crispy with a hint of salt.

Makes about 30 3” cookies.

3/4 cup organic cane sugar

3/4 cup vegan butter (1 1/2 sticks)

1/4 cup unsweetened non-dairy milk (not beverage or creamer)

1 tablespoon ground flaxseed

1 teaspoon molasses

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1/4 cup rye flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher or Maldon salt  (don’t use fine salt!)

3 ounces vegan dark chocolate (60%-70% cacao)

1/2 teaspoon cinnamon

1 teaspoon water

Prepare 2 large baking sheets by lining them with parchment paper or silicone baking sheet liners.  Heat your oven to 350 degrees F.

In a small bowl, combine the non-dairy milk and flaxseed and stir well; leave the bowl for about 3 minutes or until the mixture has swelled and thickened. In a large bowl, cream together the sugar, butter, vanilla, and molasses until smooth. Add the non-dairy milk/flaxseed mixture and stir.

Using a chef’s knife, roughly chop the chocolate into pieces approximately dime-sized.

In another bowl, combine the flours, salt, cinnamon, baking powder, and baking soda.  Add half of the dry ingredients to the butter/sugar mixture, and stir just until combined.  Add the water and the remaining dry ingredients and stir again until combined. Fold in the chopped chocolate just until evenly distributed.

Use a tablespoon-size cookie scoop to portion out 12 cookies per baking sheet with enough room between the cookies for them to spread slightly.  Bake the cookies for 13 minutes, and let them rest for a few minutes to set before transferring them to a cooling rack.

A non-stick cookie sheet will also work, but don’t use a greased baking sheet or the cookie edges will get slightly burned.