Chewy Chocolate Walnut Cookies

mmm, cookies!
I can usually down half a batch of these by myself, but I don't recommend any of you do that, these are best enjoyed when shared with loved ones, friends, and strangers alike.  You'll put a smile on their face, and your stomach will thank you later, I speak from experience.

Nutty Choco-Cookies

Adapted from PPK
These are great to make ice cream sandwiches with homemade ice cream or to dunk in your sunday morning coffee or almond milk. They're done when the edges start to look dry, be careful, vegan cookies are easy to over-bake, especially when they're dark to begin with so you can't really see them browning. I say err on the side of caution and under-bake when in doubt, after all there's no egg in them, and I for one love a good gooey cookie.

Ingredients:

1 1/4 Tbs ground flax meal
1/2 cup almond milk
1 1/2 cups white flour
1/2 cup whole wheat flour
3/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
3/4 cup vegetable oil
1 cup white sugar
1 cup (packed) brown Sugar
1 tsp vanilla extract
1 tsp almond extract
2 cups walnut pieces (or whatever nut you want, you could definitely use chocolate chips too, just reduce the amount to about a cup)

Directions:

1. Preheat oven to 350 f
2. Mix flax meal and almond milk together, set aside
3. In a medium bowl whisk together flours, cocoa powder, baking soda and salt
4. In a large bowl combine oil and sugars, mix until combined
5. Add the almond milk mixture to the oil and sugar, mix well, add vanilla and almond extracts
6. Add the dry ingredients to the wet, mixing as you go until a dough forms, it'll be a bit sticky, and you may have to use your hands near the end
7. Add walnuts or addition of your choice, mix with your hands
8. Form dough into 1 in balls, flatten into cookie shapes (they won't flatten much on their own like most cookies,) and place spaced apart a little on an ungreased baking sheet.
9. Bake for 10-15 minutes, cool on a cookie rack.