1/2 cup (1 stick or 112 g) vegan or dairy butter at room temperature
1/4 cup (50 g) granulated sugar
1/2 cup (110 g) packed raw brown sugar
1 tsp vanilla extract
1 large flax egg (1 tbsp flaxseed + 3 tbsp water)
1/2 cup almond meal
1/2 cup oat flour
1 1/2 tsp baking soda
1 cup (180 g) chocolate chips (vegan chocolate, or cacao nibs)
Preheat oven to 180 degree C and line 1-2 large baking trays.
Using a blender, cream butter and both of your sugars in a large mixing bowl. Add flax egg (that has been rested for 15 minutes to become egg texture), and the vanilla, beating again until well combined.
Add almond meal, oat flour and baking soda and mix again. Stir in chocolate chips, cover and refrigerate overnight or for 2 hours until firm. This is my top tip for cookies, ensuring that they come out nice and rounded and hold their shape when baking.
Once chilled, scoop out tablespoons of dough and roll into balls, placing each one around 2 inches apart on the tray.
Bake for 10-12 minutes or until slightly golden brown. Make sure you check your cookies at 10 minutes, to ensure that they do not burn on the base.
Remove from oven and leave on the pan for 5 minutes, then later transfer to a rack to cool. You can store cookies in an airtight container for up to several days (if they even last that long!)