Vegan Chocolate Chip Cookies

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper or Silpat; set aside.

In a small bowl, add flax seed and water. Whisk together and place in the refrigerator for 15 minutes, until thicken.

In a bowl, add flours, baking soda and salt; set aside.

In a large bowl, cream butter, sugar and brown sugar until light and creamy. Beat in flax seed mixture and vanilla extract until combined. Gradually add flour mixture, beating until just combined. Stir in chocolate chips.

Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes until golden brown. Let cookies cool on baking sheet for about 2 minutes, then move to a cooling rack.

I store my cookies in the freezer, than place on the counter to thaw, which doesn’t take long.