1-Make the flax egg — Whisk the ground flaxseed with water in a small bowl and refrigerate for 10-15 minutes, until thickened.

2- Cream the butter and sugars — In a large bowl, beat the vegan butter with brown sugar and granulated sugar until light and fluffy.

3- Add wet ingredients — Mix in the flax egg and vanilla extract until fully combined.

4- Combine dry ingredients — In a separate bowl, whisk together the flour, baking soda, and salt.

5- Mix wet and dry together — Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

6- Fold in chocolate chips — Gently fold in the dairy-free chocolate chips by hand.

7- Chill the dough — Refrigerate the dough for at least 20 minutes to prevent excessive spreading.

8- Scoop and bake — Preheat oven to 350°F. Scoop rounded balls of dough onto a parchment-lined baking sheet, spaced 2 inches apart, and bake for 10-12 minutes.

9- Cool and serve — Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.