Step 1

Create the flax egg by mixing together the ground flax seeds with water in a small mug. Set it aside for 5-10 minutes to let it thicken up.

Step 2

Melt the butter in the microwave for a 10-20 seconds. Mix the vegan butter with the peanut butter, then add the sugars and mix.

Step 3

Add the vanilla, soy milk, and flax egg mixture and mix well.

Step 4

In a separate bowl, mix together the flour, baking powder and salt.

Step 5

Add the dry ingredients and chocolate chips to the wet ingredients. Mix until flour is all mixed in, but don't over mix. It will make the cookies tough. If the dough seems too dry, add an extra tablespoon or two of soy milk.

Step 6

Let the dough chill for 30 minutes in the fridge to prevent the cookies from over spreading.

Step 7

Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper. Use a 1-2 tablespoon cookie scoop and roll the dough into balls. Place them on the baking sheet. Gently smash each cookie dough ball with the back of a spatula to flatten them slightly. Push in extra chocolate chips on top if preferred.

Step 8

Bake for 10-12 minutes or until the edges are golden and top is slightly golden brown. Let them sit on the baking sheet for a minute or two, then transfer to a cooling rack. These cookies are delicate when warm, so be careful when transferring them to a cooling rack. They will firm up when they cool.