A flax egg and browned vegan butter set the stage here, whisked with brown sugar until glossy and deeply caramel-scented, then folded together with vegan chocolate chips into a thick, scoopable dough. Chilling the dough before baking keeps the edges crisp while the centers stay soft, glossy, and just underdone — exactly how a great chocolate chip cookie should look coming out of the oven. A sprinkle of flaky sea salt on top plays beautifully against the toasty, nutty flavor the browned butter brings to every bite. These bake up thick, chewy, and rich, with pools of melted chocolate throughout. It's a dependable one to add to your gluten free cookie lineup whenever a craving for something warm and buttery-tasting hits.
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In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for at least 5 minutes, until the mixture thickens to a gel.
Melt the vegan butter in a medium saucepan over medium heat, stirring frequently, until the foam subsides and the butter turns golden and smells nutty, 4–6 minutes. Watch closely — vegan butter can go from golden to scorched quickly. Pour immediately into a large mixing bowl and let cool for 5 minutes.
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