Step 1

Preheat the oven to 350ºF and line a baking sheet with parchment paper. (You'll need to bake 2 batches or use 2 baking sheets to bake all of this dough at once.)

Step 2

In a large bowl, stir together the ground flax or chia seeds and water. Let this rest in the bowl for 5 minutes to create the vegan "egg."

Step 3

Add in the almond butter, coconut sugar, salt, baking soda, and vanilla, and stir well to create a thick dough. Add in the vinegar and stir again. Fold in the oats and chocolate chips.

Step 4

Use a heaping tablespoon to scoop the dough onto the lined baking sheet. It's okay if the cookie dough feels a little oily-- that can happen from over-mixing the dough, but the cookies still turn out well. Use your hands to flatten and shape the cookies, as they will only spread out slightly.

Step 5

Bake at 350ºF for 10 to 12 minutes, until the cookies have spread out a bit and look lightly golden. They will still be soft to the touch, so let them cool on the pan for at least 10 minutes before removing them with a spatula. Enjoy warm, or cool completely on a wire rack.

Step 6

These cookies can be stored at room temperature for several days, but they will dry out if left uncovered. Grain-free cookies tend to get softer if stored in an airtight container, so for best texture I recommend storing them in the fridge or freezer if you won't be serving them all right away.