To a medium mixing bowl add flaxseed meal and water. Let the mixture gel for 5 minutes. Next add brown sugar and softened vegan butter. Beat with a hand mixer (or stand mixer) on medium-high for about 1 minute until creamed. Add vanilla and beat again for 20 seconds.
Next add gluten-free flour, baking powder, and salt. Stir on low until just mixed. Finally, fold in the chocolate chips with a rubber spatula. Refrigerate the dough for 30 minutes.
Meanwhile, preheat your oven to 350 degrees F (176 C) and line 2 baking sheets with parchment paper. When the dough is done chilling, use a cookie scoop to scoop out ~18 cookies, keeping them in mound shapes and spacing 2 inches apart (adjust amount of cookies if altering the default number of servings). Bake for 10-14 minutes — until edges are golden and centers are soft. Option to sprinkle with flaky salt for extra flavor!
Let them rest on the baking sheet to cool for 5 minutes before transferring to a wire rack to fully cool (or you can eat them right away!). Store in an airtight container for 3-5 days or in the freezer for up to 1 month.
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Notes
*If using our DIY Gluten-Free Flour Blend or another gluten-free blend, we suggest adding a bit more of it until the dough resembles the texture of the cookie dough in the photos. The texture should be thick but fluffy! *We tested a chicken egg in place of the flax egg and didn't prefer it — the texture was more cakey. If you want to use a chicken egg, we suggest replacing the baking powder with half the amount of baking soda, but we haven't tested it that way. *Adapted from our Classic Vegan Chocolate Chip Cookies (1 Bowl!). *Nutrition information is a rough estimate calculated with Miyoko’s salted vegan butter.