Step 1

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.

Step 2

Add the vegan butter and sugar to the bowl of a stand mixer and cream them together.

Step 3

Prepare a flax egg by adding 1 Tbsp of ground flaxseed meal to a bowl and then adding 3 Tbsp of hot water from the kettle and letting it become gloopy.

Step 4

Add the flax egg and the vanilla into the mixing bowl and mix in.

Step 5

Then add in the gluten free all purpose flour, baking soda, salt and cornstarch and mix it in by hand (you can use a spoon but just don’t use the electric mixer for this part).

Step 6

Then add the chocolate chips and chocolate chunks and mix into a thick cookie dough. Add in the soy milk and mix in again.

Step 7

Roll into balls and place onto the parchment lined baking tray. Aim for 20 balls.

Step 8

Bake in the oven for 15 minutes until golden on top.

Step 9

Remove from the oven and press some chocolate chips right into the tops of the warm cookies.

Step 10

Leave the cookies on the tray to cool and firm up.