1teaspoonground flaxseedmixed with 1 teaspoon water and let to sit for a few minutes
¼teaspoonvanilla extract
¼cupall-purpose flour
1/16teaspoonbaking powder
1tablespoonunsweetened cocoa powder
1 ½tablespoonunsweetened coconut flakes
2tablespoonsemi-sweet chocolate chips
Instructions
Preheat oven to 325°F. In a small bowl, beat together butter, sugars, flax/water mixture, and vanilla extract until light and creamy. Add flour, baking powder, cocoa powder, coconut flakes, and chocolate chips and stir until ingredients are combined and form a cohesive dough, taking care not to over mix.
Press dough into a round cookie shape, approximately ½" tall, on an ungreased baking sheet. You may press extra chocolate chips into the top of the cookie for extra special presentation purposes, if you'd like.
Bake cookie for 18-20 minutes, or until edges have slightly crisped and the middle of the cookie is relatively firm when pressed. Let cookie cool for a few minutes on baking sheet, then transfer to a wire rack to cool completely.
Notes
*Mixing ground flax seed with water and letting mixture sit creates a flax egg, which is a technique that can be used in certain recipes in place of an egg. Because this is a small yield recipe, I used this method instead of measuring a portion of an egg. Feel free to use about one-third of an egg (approx. 1 tablespoon of yolk and whites whisked together) if you don't want to go the flax route.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.