For some added crunch and texture I used crushed graham crackers as the bulk of my “flour,” and I really like the chewy sweet texture it provides.
My dad said he wanted some chocolate chips thrown in too, so in those went, along with a generous sprinkling of roasted cinnamon and everything else to make a tasty dense batter. We all ended up enjoying one chewy, crispy and nutty cookie after another.
I used flax “egg” and vegan butter, so these are vegan treats, but can easily be made with dairy butter and real eggs instead if you want.
When they taste this good with all plant-based ingredients, though, why bother doing anything differently?
This recipe yields 3 dozen fairly LARGE cookies, so be prepared to share with the office or store these to enjoy for weeks… or days to come, depending on just how much you like these!
They’re really good!