Soft and chewy bakery style cookies with white chocolate chips throughout.
Preheat your oven to 200°C/400°F (180°C/ 350°F if using fan or convection oven) and line or lightly grease 1-2 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 margarine, 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.*
Add the chocolate chips and fold them into the 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 out in the oven so you don't want them to stick together!
Bake the cookies for 12 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.