Double Chocolate Brownie Cookies

Contributed by our good friend Kimberley Pearson. Check out her wellness blog for this yummy recipe and many others at: The Rocks & Dirt Bakery

Dry Ingredients

1 -3/4 cups Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
3/4 cup cocoa powder
1/2 teaspoon sea salt
3/4 teaspoon baking soda

Wet Ingredients

1 cup softened cocout oil* or butter
1-1/2 cups coconut sugar
2 Tblsp. Namaste Egg Replacer mixed with 2 Tbsp warm water
2 tablespoons non-dairy milk
2 teapoons vanilla extract
1-12 oz package (225 gram) or 1-1/2 cups chocolate chips
5 ounces (half of a 10 ounce package) mini vegan marshmallows (about 2 cups)
2/3 cup chopped walnuts or pecans (optional)

Directions

1. Preheat oven to 350° F.
2. Sift flour, baking soda, salt and cocoa powder over a medium bowl; set aside.
3. Cream coconut oil and sugar until light and creamy, preferably with an electric mixer. This will take about 2 minutes.
4. Add egg replacer (mix according to package directions) or eggs and vanilla then blend until creamy at least 1 minute. Add milk then blend for another minute.
   Gradually add the dry ingredients to the wet mixing until dry ingredients are well incorporated, being careful not to over-mix. Mix in the chocolate chips, marshmallows or nuts by hand with a wooden spoon or spatula.
5. At this point you can place the dough in a sealed glass container to store in the refrigerator for up to 2 days before baking. Otherwise roll the dough into balls and flatten with the palm of your hand and bake for 12 to 14 minutes until you see a slight crack on the top of the cookies.
6. *The coconut oil may be quite firm. If you need to soften solid coconut oil, place in microwave for about 10 seconds and then test for softness; if still not soft, zap it for another 5 seconds or so. Be sure not to melt it!! If it is not too firm you can just beat it with electric mixer until creamy.
7. Cookies will keep in an airtight container for 3 days or in the freezer for 2 months or so.