Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (115g) extra-light olive oil
  • 1/3 cup (65g) packed dark brown sugar
  • 2 tbsp (25g) cane sugar
  • 1 tbsp (15ml) ground flaxseed meal
  • 3 tbsp (45ml) warm water
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (90g) vegan semi-sweet chocolate chips
  • 1 tsp (5g) flaky sea salt

Instructions:

  1. Combine the flaxseed meal and warm water in a small ramekin. Let it sit for 5-10 minutes until it transforms into a thick, gelatinous consistency.
  2. In a large bowl, whisk together the olive oil, brown sugar, and cane sugar until smooth. Stir in the activated flax egg and vanilla extract.
  3. Sift in the flour, baking soda, and salt. Fold gently with a spatula and stir in the vegan chocolate chips until evenly distributed.
  4. Scoop 2 tablespoon-sized balls onto a parchment-lined sheet. Bake at 350°F (175°C) for 12-15 minutes until edges are deep golden brown.
  5. Immediately after removing from the oven, sprinkle a pinch of flaky sea salt over each cookie. Let them cool on the pan for 10 minutes.