These cookies come together with a classic creamed butter base, whipped until pale and fluffy, then folded with a flax-and-water mixture for that soft, chewy structure without any eggs. A quick mix of flour, baking soda, and salt keeps the dough sturdy enough to hold generous folds of chocolate chips throughout. Vanilla extract rounds out the flavor before the dough gets dropped onto parchment-lined sheets and baked just until the edges turn golden and the centers stay soft. The result is a cookie with crisp edges, a tender chewy middle, and melty pockets of chocolate in every bite. It's an easy one to bake ahead and keep stocked for a no-added-sugar treat whenever the craving hits.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
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