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Line a baking sheet with parchment paper.
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Melt 1 cup of your chocolate chips on the stovetop or by microwaving in 30 second intervals.
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Stir melted chocolate and espresso beans together in a small bowl.
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Pour chocolate and bean mixture onto parchment and spread out into a single-bean thick layer.
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Refrigerate 30 minutes, until chocolate becomes solid.
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Whisk flax seeds and water together in a small bowl.
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Allow to sit for at least 10 minutes.
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While your chocolate hardens and flax mixture sits, start working on the cookies.
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Preheat oven to 375.
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Grease a couple of cookie sheets or line with parchment paper.
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Stir flour, baking soda, salt and cinnamon together in small bowl.
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In a separate bowl, mix margarine, sugars and vanilla until creamy.
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Add flax mixture and stir until blended.
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Add dry ingredients and mix until blended.
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Remove chocolate-espresso bean mixture from fridge and break into small bits, or chop it up with a knife.
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Add espresso-chocolate to cookie dough, along with remaining chips and walnuts. Stir until blended.
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Drop heaping tablespoonfuls onto cookie sheets.
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Bake 9-11 minutes.
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Allow to cool for a few minutes before removing from cookie sheets.