Chocolate chip cookies

Mmm, cookies... These cookies are the type that are nice and chewy in the middle and slightly but not too crunchy on the outside.

1 tbsp + 1 tsp flax seeds/linseed (same thing)
125ml soya, rice or almond milk

125ml vegetable oil
375g sugar
2 tsps vanilla extract

275g plain flour
75g cocoa powder
1 tsp bicarb
1/2 tsp salt
100g vegan chocolate chips (such as the "Dairy Free" brand)

Preheat the oven to 180c.

Grind the seeds in a blender, then add the milk and blend.

Mix together the oil and sugar in a bowl and stir in the milk/flax mixture and the vanilla extract. Sift the flour, cocoa, bicarb and salt into another bowl.

Gradually fold the dry ingredients into the wet ingredients. Eventually the mixture gets stiff and hard to stir, use your hands if necessary. Add the chocolate chips right at the end.

Line some baking sheets with greaseproof paper. Form into whatever size cookies you want (thicker = more chewy), place on baking sheets and bake for about 10 minutes.

Note: the cookies will spread out a fair bit and will rise when they're in the oven but they settle again and solidify once they come out. Leave them on the baking sheet for five minutes or so before trying to move them.