These soft, chewy drop cookies come together with a flax egg for binding and creamy vegan butter beaten with both granulated and brown sugar until light and fluffy, giving the dough that classic bakery-style richness. Melty vegan chocolate chips get folded through in generous amounts, with chopped walnuts as an optional crunchy addition. A quick whisk of flour, baking soda, and salt keeps the texture just right — thick enough to hold their shape but tender in the center. Baked until the edges turn golden while the middles stay soft, these cookies hit that perfect balance between crisp and gooey. Let them rest on the pan for a few minutes before moving them, and they'll set up into that ideal chewy-cookie texture everyone loves. It's an easy, crowd-pleasing treat that fits right into a dairy free baking rotation.
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Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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