These cookies keep things simple and satisfying: a flax gel stands in for the classic binder, creamed together with butter and a mix of granulated and brown sugar until light and fluffy, then studded with melty chocolate chips and a handful of chopped walnuts for crunch. The dough comes together in one bowl with just a few pantry staples, and dropping it onto sheets in rounded spoonfuls keeps prep quick and mess-free. Baked until the edges turn golden and the centers stay soft, these end up with that perfect chewy-in-the-middle, crisp-at-the-edges texture everyone wants from a drop cookie. Let them rest on the pan for a few minutes before moving to a rack — they firm up beautifully as they cool, turning into that classic bakery-style bite. It's a genuinely solid option to bake up for a gluten free treat table, no fuss required.
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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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