Dairy-free milk chocolate chip cookies that are soft and chewy with a crispy edge.
Preheat your oven to 200°C / 400°F (or 180°C / 350°F if using a fan or convection oven). Line 2 large trays with baking paper.
In a small bowl, mix the flax seeds and water together and set aside for a few minutes to allow it to congeal.
In a large bowl, cream the margarine with the brown sugar and caster sugar.
Add the vanilla and the flax seed mixture then stir.
Add the flour to the bowl. Stir with a wooden spoon until it starts to stick together, then use your hands to press it into a dough. You may need to add a bit more flour depending on the brand of butter you use. You should be able to shape the dough without it sticking to your hands.
Add the chocolate chips into the dough then divide it into 8 equal pieces. Roll each piece into a ball.
Place the balls onto the baking trays and flatten them slightly with your hands. Make sure to leave a few inches between each cookie as they will spread a lot while baking.
Bake the cookies for 12 minutes and allow them to cool completely on the tray before removing. They will still be wobbly when they come out of the oven but will firm up to be crisp and chewy once cooled.