Ingredients:

• 1 flax ‘egg’
  • 1 tbsp ground flaxseed/linseed
  • 3 tbsp water
• 1/2 cup (100g) golden granulated cane sugar
• 1/4 cup (55g) light brown sugar
• 1/4 cup (55g) dark brown muscovado sugar
• 1/4 cup (55g) vegan butter or vegetable based margarine
• 1/4 cup (85g) peanut butter
• 1 tsp vanilla extract
• 1.5 cups (approx 205 grams) plain flour
• 1/2 tsp (3g) baking/bicarbonate soda
• 1/2 tsp (3g) baking powder
• 1/4 tsp (4g) salt
• 1/2 to 1 cup of vegan chocolate chips/chunks (I like a mix of chips and chunks)

Method:

1. Prepare your flax ‘eggs’ by mixing together flaxseed and water in a small bowl and then set aside
2. In another bowl, beat together the sugars, vegan butter, and peanut butter with a hand mixer
3. Once fully combined, add in the vanilla extract and flax egg
4. In the same bowl, sift in the flour, baking soda, baking powder, and salt and combine
5. Mix in the chocolate chips and chunks
6. Place the dough in the fridge to chill for at least one hour
7. Once the dough has chilled, prepare to bake the cookies by preheating oven to 175°C (345°F) and lining a flat baking tray with baking paper or a silicone baking sheet
8. Roll about 2 tbsp of dough together to make the cookie dough balls
9. Place the dough balls on to the lined baking tray spaced apart (the dough will spread in the oven)- I usually fit about 9 on my baking sheet. This recipe makes about 15 cookies so you will need to bake them in two batches.
10. Slightly flatten each ball with your hands and baking in the oven for 8-10 minutes
11. Take the cookies out of the oven and allow them to cool and firm up before transferring them off of the tray
12. Enjoy!