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Mini "Hip" Chocolate Chip Cookies
½ cup brown sugar, packed
½ cup pure cane sugar
1 cup Earth Balance® SF/DF margarine
2 tbsp. golden flax meal plus ¼ cup hot water
2 ¼ cups Mom's All Purpose Flour Blend©
1 ½ tsp. Rumford® baking powder
1 tsp. salt
½ cup hulled hemp seeds
1 cup Enjoy Life® (mini) chocolate chips
Directions:
Whisk together the flax meal and hot water, and set aside to thicken. This will be your "egg".
In a separate bowl, blend the flour, baking powder, salt, and hemp seeds.
In another large mixing bowl, beat the two sugars and margarine together until smooth.
Add the flax meal and water mixture, and blend well.
Slowly add in the flour mix, while beating on low speed. Scrape down the edges of the bowl with a rubber spatula as needed. Fold in the chocolate chips with the rubber spatula. Chill the dough until firm, for easier handling.
Preheat oven to 375°F.
Spoon the dough by a teaspoon full per cookie, and roughly form it into a small ball.
Space the cookie balls 2 inches apart on an insulated baking sheet, and bake for 12 to14 minutes, just until the edges begin to brown.
Remove the cookies from the baking sheet onto a cooling rack, to cool completely.
This recipe makes roughly 8 dozen mini-cookies, or less if you make bigger cookies.
Tip:
You can freeze the dough for up to four months, in a tightly sealed container,
for a quick treat on another day.
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