Chocolate Radicals

These are so deliciously rich and loaded with chocolate flavor. We added one of our favorite snacks, gluten-free pretzels for fun; the salt and crunch really enhance the crazy-good factor of this cookie. You could substitute quinoa puffs, chopped almonds or any other crunchy, lightly salted treat you like.

Active time: 20-25 minutes

Total time: 35 minutes

2 tablespoons flax meal

2 tablespoons chia seeds

1 teaspoon espresso powder

1 cup GF all-purpose flour

2 ½ teaspoons baking powder

¼ teaspoon sea salt

¼ teaspoon xanthan gum

2 cups chocolate chips

6 tablespoons vegan butter

1 cup Sucanat

2/3 cup organic cane sugar

2 ½ teaspoons vanilla extract

½ cup chocolate chips

1 cup pumpkin seeds

1 cup crushed, GF pretzels

½ cup chopped almonds

1 cup puffed quinoa

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. Combine flax meal and chia seeds with ½ cup plus 2 tablespoons of water and set aside to thicken.
3. Reconstitute the espresso with 2 tablespoons of boiling water.
4. In a small bowl, combine the flour, baking powder, salt and xanthan gum.
5. In a double-boiler set over low heat, melt the chocolate chips with the vegan butter.
6. Add the Sucanat, sugar, flax and chia mixture, espresso and vanilla and mix well with a wooden spoon. Stir in the flour mixture.
7. Stir in the chocolate chips, pumpkin seeds, crushed gluten-free pretzels and puffed quinoa.
8. Form cookie dough into 1-inch balls and place them 2 inches apart on the prepared cookie sheet. Press down lightly with the palm of your hand. They spread a lot so be sure to give them lots of room!
9. Bake for 10 to 12 minutes. If you overbake them, they will be crisp. If you underbake them, they will be chewy.

Makes 12 cookies

Note: These cookies store well in the freezer.