3/4 cup vegan margarine (at room temperature)
2 cups sugar
2 teaspoons vanilla
1 tablespoon ground flax seed, plus 1 teaspoon ground flax seed
1/2 cup soymilk
2 cups gluten-free flour
1 tsp. xanthan gum
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet vegan chocolate chips
Preheat oven to 350°F.
Combine the ground flax seed and soy milk in a small sauce pan. Whisk over medium heat until gently boiling. Remove from heat and set aside.
In a large bowl, sift together cocoa, flour, baking soda,
salt, and xanthan gum.
Cream the sugar and margarine using an electric mixer. Add the flax/soy milk mixture and mix well. Stir in the vanilla.
Slowly mix in the dry ingredients.
Mix in the chocolate chips. Roll dough into 1" balls and place on a cookie sheet prepared with a silpat or parchment papper. Flatten dough balls slightly with the palm of your hand.
Bake for 9-10 minutes. Let cool slightly, remove from pan, and cool completely on a wire rack.