Fudgy Wudgies

These are cookiecrack. Fans of oatmeal and chocolate: be warned. With oats and flax seeds, you can practically convince yourself it’s ok to maybe have four in a day. These contain almond extract, and this is a completely necessary ingredient. This extract ends up in every cup of hot and iced coffee I have. GET IT. Props to sis Chelsea Cote for introducing fudge wudgies to me.

2 C oats
1 2/3 C all-purpose flour
2/3 C cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 1/2 C sugar
2 tbsp ground flax seed
2/3 C nondairy milk
2/3 C canola oil
1 1/2 tsp vanilla
1/4 tsp almond extract
3/4 C chocolate chips
1 C raisins (optional)

In a medium sized mixing bowl, stir together oats, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat together sugar, flax seeds, and nondairy milk until smooth. Add the oil, vanilla, and almond extract and beat until well mixed. Fold in half of the flour mixture to moisten, then fold in the remaining half. Just before the mixture is completely combined, fold in the chocolate chips and raisins.

On a greased baking sheet, drop about 2 tbsp of dough per cookie, leaving them about 2” of space in between. Flatten slightly with a water-moistened back of a cup. Bake at 350* for 10-12 minutes, until the cookies are firm and risen. Let cool 5 minutes on the sheet before transferring to a wire rack.

Credit: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero


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