Ultimate Vegan Chocolate Cookie

Cream the Butter: Add the butter and brown sugar to a large bowl and use a hand mixer or stand mixer to cream them together until smooth, 2 to 3 minutes. Add the thickened flax seed, and vanilla to the butter mixture. Mix again until combined.

Make the Dough: Add the flour to the mixing bowl and sift the cocoa powder on top to prevent clumps. Add in the espresso powder, cornstarch, baking soda, and salt to the bowl and mix well with a spatula to form a thick dough.

Roll: Mix the cane sugar and the cardamom together in a small bowl and set aside. Divide the dough into 12 equal balls, roughly 2 tablespoons each. I like to use a 1 tablespoon scoop to form 2 “balls” for each cookie, to make the next step easier.

Stuff: Take one ball of cookie dough and split it in half; flatten one half onto the palm of your hand to form the “base” of the cookie. Top the base dough with the chocolate, then top with the remaining dough. Use your hands to press the bottom and top layers together and shape the cookie into a ball, making sure the chocolate is sealed in the center (see video for more detail). Roll the ball in the cardamom sugar, then place on the baking sheet. Repeat with the remaining dough, placing the cookies 2 inches apart on the baking sheet. Do not flatten the cookies on the baking sheet as they will spread when they cook.

Bake: Bake for 9 minutes, until the cookies have spread and are puffy. Let the cookies sit on the baking sheet for 10 to 15 minutes, to allow them to set.

Serve: Serve warm, or let the cookies cool before serving. Store cookies in an airtight container at room temperature for up to 4 days, or in the freezer for up to one month. The chocolate center of the cookies will remain melty for 30 to 40 minutes after baking. If you wish to reheat the cookies, bake them at 300F for 3 to 5 minutes to get the melty center again.