Chocolate Chip Cookies

• 1 tbsp ground Flaxseed

• 2.5 tbsp water

• 1/2 cup (8 tbsp) vegan butter (slightly softened to room temperature)

• 1 1/4 cups brown sugar

• 2 tsp Pure Vanilla Extract

• 1 1/2 cups All Purpose Flour

• 2 tsp Cornstarch

• 1 tsp Baking Soda

• 1/4 tsp Salt

• 1 1/2 cups Non-Dairy Chocolate Chips

  *Sometimes I like to add nuts to balance out the sweetness in these cookies. When I do this I only put 1 cup of chocolate chips and add 1/2 of whatever chopped nuts I prefer.

  Pre-heat the oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper or lightly spray with oil.

  Mix the ground flaxseed and water in a small bowl and set aside to make your ‘flax egg’.

  In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter and brown sugar for 1-2 minutes until creamy.

  Add the Vanilla and the flax egg , then mix to combine.

  Next, stop the mixer and add the flour. Sprinkle the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed and mix until just combined.

  Add in the chocolate chips (and nuts if you’re adding them) to incorporate either by hand or using the mixer.

  Roll the dough into balls, about 1-2 tablespoons each. Place on the prepared pans and bake for 10 minutes; 12 minutes for larger cookies, until they are barely golden around the edges. Do Not Over Bake!

  Let them cool on the cookie sheet for 5 minutes then transfer to a cooling rack. The cookies will firm up as they cool.