Eggless double chocolate chip cookies with big chunks of white and dark chocolate.
Preheat your oven to 200°C/400°F (or 180°C/350°F if using fan or convection oven) and line two large trays with baking paper.
Prepare your flax "egg" by mixing the flax seeds with 1 tablespoon of cold water. Set aside for 5 minutes to allow it to thicken.
In a large bowl, cream the margarine with the caster sugar and brown sugar until light and fluffy.
Add the flax "egg" from earlier and mix again. Then add the self-raising flour and cocoa powder.
Mix everything with a wooden spoon until it starts to stick together, then use your hands to form a dough. If it's not sticking together, add a splash of plant-based milk. If it's too wet, add a little more flour.
Add your dark and white chocolate chips/chunks, then use your hands again to incorporate them into the dough.
Divide the dough into 12 equal-sized pieces and roll them into balls. Place the balls on the baking trays and use your hands to flatten them slightly, to around 1-inch thick. Make sure to leave 2-3 inches in between the cookies as they will expand as they bake.
Bake for 12 minutes then remove them from the oven. They will still be wobbly but will firm up as they cool.
Leave to cool completely before removing them from the tray and enjoying.