Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2

In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.

Step 3

In a medium bowl, combine the flour, baking soda, baking powder, and salt.

Step 4

In a large bowl, combine the coconut oil, cane sugar, brown sugar, peanut butter, and vanilla. Stir in the flaxseed mixture and mix well.

Step 5

Add the dry ingredients to the wet ingredients and stir until just combined. Chill dough for 30 minutes.

Step 6

Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. The dough should be on the dry side. If it’s too dry and crumbly to work with, add water, 1 teaspoon at a time, until it comes together. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a cooling rack.