Spring came blowing in this year with a sparkling white entrance here in the North East! After digging ourselves out & enjoying the peaceful silence of the glittering scenery I thought, “What’s a nicer treat than chocolate chip cookies by a hot toasty fire?!”.

Ingredients (makes 2 dozen):

• 2 1/2 Cups quinoa flakes
• 1 Cup non-dairy milk (I had hemp on hand)
• 10 oz vegan chocolate chips (I used allergy-friendly Enjoy Life Chocolate Chips)
• 1/2 Cup raw vegan sugar
• 1/4 Cup shortening or non-dairy butter
• 2 Tablespoons ground flax seed whisked into 1/3 Cup warm water.  Let rest for 5 minutes until it becomes a “gooey” consistency
• 2 teaspoons vanilla extract

Directions:

1. Preheat your oven to 375 degrees Fahrenheit. In a large bowl, combine all ingredients except your chocolate and stir to incorporate.  Once your batter is fully mixed, stir in your chocolate chips until combined.
2. Line your baking trays with parchment paper.  Drop one Tablespoon-full of dough per cookie on each sheet & pop them in the oven.
3. Bake for 12-14 minutes, until the bottom just starts to become golden (if you like a crunchier exterior and soft middle, leave them in for 2 more minutes).

4. Enjoy eating whole!