Soft and chewy bakery style cookies with white chocolate chips throughout.
Preheat your oven to 400°F (200°C/ 180°C fan/ Gas mark 6) and line or lightly grease 2-3 large baking trays.
Mix the flax seeds with the water and set it aside for a few minutes to thicken.
In a large bowl, cream together the vegan butter, caster sugar and brown sugar. Add the vanilla and the flax seed mixture and stir again.
Add in the self-raising flour and stir until everything starts to come together. Then use your hands to form a dough.*
Divide the dough into 12 equal pieces and roll them into balls. Place the dough balls onto your baking tray and ever-so-slightly flatten them using your fingers, making sure there is at least 3-4 inches between them. The cookies will spread a lot in the oven so you don't want them to stick together!
Bake the cookies for 15 minutes then leave them on the tray until they are completely cool. They might look a bit wobbly when they first come out but they will become chewy and firm when they cool down. Don't bake them for any longer otherwise the cookies will become hard and crispy.
* If the dough is too dry, add a splash of plant-based milk. If it's too wet, add a little more self-raising flour.
*Can be stored at room temperature in an airtight container for up to 5 days.