1-Start by preheating the oven to 350 degrees F and lining two cookie sheets with parchment paper, silicone mats, or oil spray to keep things simple and clean. In a small bowl, mix the ground flaxseed and water to form a flax egg, then set it aside for a few minutes to thicken this acts as a great egg replacement. Next, in a large bowl, beat the softened vegan butter and packed light brown sugar for 1 to 2 minutes until the mixture is creamy and smooth.

2-Once that’s done, stir in the pure vanilla extract and the flax egg until everything combines well. Now, add the all-purpose flour, then top it with the cornstarch, baking soda, and salt, mixing on low speed just until the dough comes together be careful not to overmix. Fold in the vegan chocolate chips by hand or with a mixer for even distribution, then roll the dough into 1 to 2 tablespoon balls and place them on the prepared sheets.

3-Bake the cookies for 10 minutes, or 12 minutes if they’re larger, until the edges are barely golden while keeping the centers soft for that perfect chewy texture. Let them cool on the sheets for 5 minutes before moving to a rack to firm up fully. This method makes about 24 cookies in just 20 minutes total, including a 10-minute prep and bake time, and allows for easy dietary adaptations like using gluten-free options as needed.