These are some of my absolutely favorite cookies! They are crunchy on the outside and soft and chewy on the inside. You get the best of both worlds in my opinion. Feel free to make them your own by adding raisins, candy, or nuts. Storing them is incredibly easy as you can leave them in a ziplock bag overnight and they will taste just as fresh and delicious the next day. These cookies never last long in my house.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/4 teaspoon cardamom
1/8 teaspoon coriander
1/2 cup natural cane sugar (Can be reduced to 1/4 cup if desired)
1/4 cup brown sugar
3 tablespoons canola oil
3 tablespoons non-dairy milk (I use almond milk)
1 tablespoons flaxseed meal, preferably golden
1 teaspoon vanilla extract
1/2 cup walnuts, pecans, or whatever addition you prefer (raisins, walnuts, pecans…)
Preheat oven to 350 degrees.
In a small bowl, mix together the flour, baking powder, baking soda, sea salt, cardamom, and coriander. In a large bowl or mixer, beat together the natural cane sugar, brown sugar, canola oil, milk, flaxseed meal, and vanilla until smooth. Add the flour mixture to the sugar mixture, stirring just till combined. Fold in nuts.
Scoop heaping spoons of cookie dough onto the prepared baking sheet. Bake for 12-14 minutes. Remove the cookies from the oven and let cool for a few minutes before attempting to transfer to a cooling rack. Enjoy!
Makes 8 medium size cookies