These vegan chocolate chip cookies are a coconut oil based cookie made with a flaxseed meal egg, organic sugars, and vegan dark chocolate. Option for gluten free cookie is available as well. Read more details at: http://thewoodandspoon.com/vegan-chocolate-chip-cookies/ —Kate Wood
Preheat the oven to 350 degrees and prepare one or two large baking sheets with a sheet of parchment paper.
Combine the flaxseed meal and water in a small bowl and set aside for at least five minutes.
In a large mixing bowl, combine the coconut oil, cane sugar, brown sugar, and vanilla, beating on medium speed until smooth for about 30 seconds. Add the flaxseed mixture and beat to combine. Add the flour, soda, baking powder, and salt and stir just to combine. Add the chopped chocolate and fold to combine.
Scoop out large balls (I use a large cookie scoop or about 3 tablespoons) of dough and place them two inches apart on the prepared baking sheets. If you want large pools of chocolate on top of your cookies, make sure there are some large chunks of chocolate close to the top of the cookie rounds. If you notice your dough is really soft and melty, place in the fridge or freezer to firm up about 30 minutes. Bake in the preheated oven about 10-12 minutes or until the cookies are golden brown and set around the edges.