A vegan twist on the classic chocolate chip cookie.
In a small bowl, mix the flax seeds with 1 tablespoon of water and set aside for a few minutes.
Add the melted butter to a medium-sized bowl along with the brown sugar, caster sugar, and vanilla. Mix well.
Add the flour and baking powder. Mix until combined, then stir in the chocolate chips. You should have a super wet, sticky dough.
Wrap the dough in plastic wrap and freeze it for 30 minutes.
In the meantime, preheat your oven to 180C/ 350F and line a baking tray with parchment paper.
Remove the dough from the plastic wrap and use a tablespoon to divide it into equal size balls.
Place the balls onto your baking tray and slightly flatten them using your fingers. Be careful not to squash them completely.
Bake the cookies for 12 minutes and allow them to cool completely on the tray before removing.
*Bake for 15 minutes if you like a crunchier cookie.