1 cup (250 mL) white sugar

¾ cup (185 mL) melted vegan butter

½ cup (125 mL) cocoa powder

¼ cup (60 mL) plant-based milk (such as oat or soy)

1 Tbsp (15 mL) ground chia or ground flax

2 tsp vanilla extract

½ tsp baking powder

½ tsp salt

1⅓ cups (330 mL) all-purpose flour

½ cup (125 mL) chopped walnuts (see note)

¼ cup (60 mL) vegan chocolate chips

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease it.

in a large bowl, place the sugar, vegan butter, cocoa powder, plant-based milk, chia, vanilla, baking powder, and salt and mix until combined. Add the flour and mix until just combined. Lastly, stir in the walnuts and chocolate chips.

Scoop about 2 Tbsp (30 mL) dough and form into a cookie shape. The cookies will not spread much, so make each cookie the desired size and thickness. Bake for 10–12 minutes, until the edges appear set.

Let cookies cool on the baking sheet. Store the cookies in an airtight container at room temperature for up to 6 days or in the freezer for up to 3 months.