@cinihilipilifica
Cookie cravings met plant-based needs! 🍪 Swapped butter for coconut oil and eggs for flaxseed meal in my grandma’s recipe. The dough looked oily at first, but I trusted the process. Baked them for 12 minutes—golden edges with soft centers. The taste? Nutty from the oats and rich from dark chocolate chunks. They weren’t as chewy as traditional cookies, but the texture was delightfully crumbly. Paired perfectly with a glass of almond milk. Vegan baking win!
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