Ingredients:

  • 1 tbsp Ground flaxseed meal
  • 2.5 tbsp Warm filtered water
  • 1/2 cup Vegan butter, melted and cooled for 2 minutes
  • 3/4 cup Organic brown sugar, packed
  • 1/4 cup Granulated cane sugar
  • 1 tsp Pure vanilla bean paste or extract
  • 1.5 cups All-purpose flour
  • 1 tsp Cornstarch
  • 1/2 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 1 cup Dairy-free semi-sweet chocolate chips
  • 1 tsp Flaky sea salt for finishing

Instructions:

  1. In a small bowl, whisk together the ground flax meal and warm water. Let sit for 5 minutes until it reaches a thick, jam-like consistency.
  2. In a large mixing bowl, combine the melted vegan butter, brown sugar, and granulated sugar. Whisk for at least 2 minutes until the mixture lightens in color and the sugars begin to dissolve.
  3. Add the thickened flax gel and vanilla paste to the butter mixture and whisk vigorously to emulsify the fats.
  4. Sift in the all-purpose flour, cornstarch, baking soda, and fine sea salt. Using a silicone spatula, fold the ingredients together until just combined, ensuring you do not over-mix.
  5. Gently fold in the dairy-free chocolate chips.
  6. Using a #40 cookie scoop (about 1.5 tablespoons), portion dough onto a lined baking sheet.
  7. Bake at 350°F (175°C) for 10 minutes until the edges are golden and the center is set. Sprinkle immediately with flaky sea salt.