Cinnamon Brownie Cookies

Ingredients

• 2 tablespoons flaxseed meal
• 4 tablespoons water
• 1/3 cup margarine
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 2 teaspoons cinnamon, plus more for garnish
• 2 teaspoons baking powder
• 1/3 cup cocoa powder
• 1 tablespoon​ soy milk , or other non-dairy milk, such as almond or cashew
• 1 cup millet flour
• 1/3 cup buckwheat flour
• 1/3 cup plus 1/4 cup almond flour, divided
• 1 1/2 cups chocolate chips, divided

Instruction

1. Gather the ingredients.
2. Preheat the oven to 375 F. In a small bowl, mix together the flaxseed meal with the water and allow to rest until gelled, about 5 minutes.
3. In a large bowl, cream together the margarine and sugar until the mixture is very smooth.
4. Add in the prepared flaxseed meal, vanilla extract, salt, cinnamon, and baking powder.
5. Slowly blend in the cocoa powder, and then mix in the soy milk.
6. Next, incorporate the millet flour, buckwheat flour, and 1/3 cup of almond flour until well blended.
7. If you have been using an electric mixer, do the next step with your hands: Add in 1 cup of the chocolate chips and the remaining 1/4 cup almond flour and mix until well incorporated. The dough will be stiff, and slightly crumbly, but you will be able to grab little sections and roll them into balls.
8. Roll the dough into large walnut-sized balls (about 1 1/2 inches in diameter) and place onto an ungreased cookie sheet about 2 inches apart.
9. Bake on middle oven rack for about 10 minutes, or until fragrant and crispy on the edges.
10. Let cookies cool. (Note: Be sure not to move the cookies from the cookie sheet until they are completely cool, or they will fall apart.)
11. Melt the remaining 1/2 cup chocolate chips and drizzle a little onto the top of each cookie. Dust lightly with cinnamon.