Hands up if you love a soft, chewy cookie with a slight crunch on the outside. This describes this cookie recipe perfectly. Perfect for the kid in all of us. Vegan and gluten-free.
To make the flax egg, mix 1 tbsp of ground flax with 2 tbsp warm water. Let the mixture sit for 5 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium mixing bowl, add the oat flour, baking soda and powder, and sea salt. Mix well.
In another bowl, add the vegan butter and the sugars. Beat until smooth and creamy. Add in the vanilla and the flax egg, and mix until well combined.
Slowly add the dry ingredients into the wet. Once it's smooth, add in the rolled oats and chocolate chips.
Bake for 10-12 minutes, until the edges are slightly browned. Remove from the oven and let them cool on the pan for 10-15 minutes. *This step is important* they need to cool before moving off the tray.