A flax egg does the binding here, whisked into a thick gel before it gets folded into a rich cocoa-forward dough — no eggs required, and you'd never guess it from the fudgy texture these cookies turn out. Brown sugar and vanilla add warmth and depth, while a generous cup of chocolate chips melts into pockets of gooey chocolate throughout every bite. The dough comes together in one bowl with a spatula, no mixer required, and bakes up with crackly, matte tops and soft, just-set centers. A sprinkle of flaky sea salt on top plays against the deep cocoa flavor for that sweet-salty finish everyone loves in a good chocolate cookie. These are a genuinely satisfying pick for a vegan cookie jar, rich and chewy without any of the usual fuss. Once they cool for a few minutes on the pan, they firm up into the perfect chewy-in-the-middle, crisp-at-the-edge cookie worth making again and again.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5–10 minutes until the mixture thickens to a gel-like consistency.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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