These chewy, chocolate-studded cookies start with a flax egg standing in for the classic binder, whisked into a glossy gel before it's beaten into softened vegan butter and a mix of brown and granulated sugar for that rich, caramel-edged flavor. A warm hit of cinnamon and vanilla rounds out the dough, while hearty old-fashioned oats give every bite its signature chew and rustic texture. Melty pockets of vegan chocolate chips are folded through generously, so no scoop comes up short. Baked until the edges turn golden and the centers stay soft and just underdone, these cookies firm up perfectly as they cool into that ideal bakery-style texture. It's an easy one-bowl treat that fits neatly into a gluten free dessert rotation, no fussy techniques required.
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In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 10 minutes, until the mixture thickens to a gel.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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