Create flax egg mixture by combining 1 tbsp flaxseed and 3 tbsp water. Let it sit for 5 minutes.
In a medium bowl mix all dry ingredients except for sugar. Mix all purpose flour, cocoa powder, baking soda and baking powder and salt. Make sure to sift flour and cocoa powder.
In a separate large bowl add butter and sugar mix until combined and fluffy then add flax egg. Add remaining wet ingredients such as red food color, milk, maple syrup, applesauce, and vanilla. Combine well.
Slowly pour a mixture of dry ingredients with the liquid mixture. Ensuring everything has been mixed.
Chill dough for at least 2 hours.
Prepare the oven when chilling dough is almost done. Preheat oven to 177C or 350F.
Prepare a baking tray with parchment paper or a silicone non-stick pad.
Use a cookie scooper to get a portion of the dough and roll to form a ball.
Baked for about 12 minutes to achieve the soft cookies.
Store cookies in an airtight container to last for about 4-5 days. Put in the fridge to last longer.
If you do not want to make them as cookies, you can also opt for cupcakes.
Adding chocolate chips is optional. For the first batch, I didn’t put any. I only added a few before baking the second batch and just directly put it on top of the cookies.
I have not tried baking it longer, but it’s also possible you can bake for up to 15 minutes.
NutritionThis recipe can yield up to 25 soft cookies with 102 calories per serving. Total Fat 3.7g | Saturated Fat 1.7g | Cholesterol 5mg | Sodium 38 mg | Carbohydrate 16.5g | Fiber 0.5g | Total Sugar 8.6g | Protein 1.1g | Vitamin D 0mcg | Calcium 11mg | Iron 1mg | Potassium 46mg
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