| 9 | 25 | 488 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 10 |
| 2 1/4 cup | All-purpose white flour |
| 1 tsp | Baking soda |
| 1/2 tsp | Sea Salt |
| 1 cup | Butter, vegan |
| 3/4 cup | Cane sugar |
| 3/4 cup packed | Brown sugar |
| 1 tbsp | Flaxseed meal (ground) |
| 1 tsp | Vanilla extract, pure |
| 1 cup | Vegan Chocolate Chips |
1. Heat oven to 375 degrees.
2. In a small bow mix 1 Tbsp of Ground Flax with 3 Tbsps of water. Set Aside.
3. In another small bowl mix the flour, baking soda, and sea salt.
4. In a large bowl, mix together the softened butter, cane sugar and brown sugar until fluffy.
5. Add the vanilla extract and flax “egg” to the butter and sugar mixture and stir until smooth.
6. Add the flour mixture to the wet ingredients and stir until combined.
7. Add the chocolate chips.
8. Use an ice cream scooper (Or Spoon) to scoop cookie dough onto baking sheet. Keep the dough light and fluffy!
9. DO NOT ROLL THE DOUGH BETWEEN YOUR HANDS. This takes all the air out and they will not cook right.
10. Keep 2 inches between the cookie dough.
11. Bake for 10 minutes depending on size. You will want to pull them out before you think they are done. They will continue to cook and settle after you take them out.
12. Remove from oven and let cook for 2 minutes.
13. Transfer to a cooling rack and let the cookies cool for 5-10 minutes.
14. Enjoy
| Grain | 1.4 |
