Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. In a small bowl, combine the flaxseed meal and water. Let it sit for 5 minutes to thicken, creating a vegan egg substitute.
4. Once thickened, add the flaxseed mixture and vanilla extract to the butter-sugar mixture. Mix until well combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing. The dough should be slightly sticky.
7. Gently fold in the vegan chocolate chips until evenly distributed throughout the dough.
8. Using a tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown but the centers remain soft.
10. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy your delightful vegan chocolate chip cookies with a glass of almond milk or your favorite plant-based beverage!