Ingredients
- Flax eggs – combine 2 tbsp ground flax seeds and 6 tbsp cold water and let sit for 15 minutes (equivalent to 2 eggs)
- 2 tbsp ground flax seeds
- 6 tbsp cold water
- 1 cup cold vegan butter
- 1 cup brown sugar
- ½ cup white sugar
- 2 tsp vanilla
- 1 ½ cups all-purpose flour (or use 1 to 1 GF substitute like Bob’s Red Mill)
- 1 tsp baking soda
- ½ tsp salt (sea salt is tasty)
- 3 cups rolled oats
- 1 to 2 cups chocolate chips
Recipe
- Combine ground flax seeds and cold water. Let sit for 15 minutes.
- In a mixing bowl, beat vegan butter, brown sugar, and white sugar, and beat well.
- Add vanilla and flax egg and beat to combine.
- In a separate bowl, combine and blend flour, baking soda, and salt.
- Add flour mixture to vegan butter/sugar mixture and beat well.
- Add oats and blend to combine.
- Stir in chocolate chips (as many as you like)
- Chill dough for about an hour.
- Place small ice cream scoop-sized balls on prepared cookie sheets (silicone mats on cookie sheets or lightly
- spread on vegan butter). Flatten cookies slightly.10. Bake at 350 degrees for 10-15 minutes. For softer cookies, don’t over bake!
- Enjoy!
