Part 6/10:
Melt until smooth, then stir in half a packed cup of brown sugar.
Add 1 tsp vanilla, ½ tsp baking powder, ½ tsp salt, and the chopped almonds.
Incorporate the flaxseed mixture and sifted or straight-in 1 cup of all-purpose flour. Mix gently to avoid overworking.
Scoop dough with a quarter-cup measure, shape into balls, press slightly, and decorate with chunks of chocolate or almonds if desired.
Bake at 350°F (180°C) for about 12-14 minutes. Let cool on a rack before serving.
The Result:
These cookies are soft, fudgy, and bursting with chocolate. You can switch almonds for pecans or walnuts for variation, making them a versatile treat perfect for sharing—or not!