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Prepare the flax egg: In a small bowl, combine the flaxseed meal and water. Stir well and let sit for 5 minutes to thicken.

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until well combined.

In a separate medium bowl, whisk together the thickened flax egg, unsweetened applesauce, maple syrup, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined, being careful not to overmix the dough.

Fold in the dairy-free chocolate chips until they are evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Lightly flatten each cookie with the back of a spoon if you prefer a more uniform shape.

Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.


Prepare the flax egg: In a small bowl, combine the flaxseed meal and water. Stir well and let sit for 5 minutes to thicken.

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until well combined.

In a separate medium bowl, whisk together the thickened flax egg, unsweetened applesauce, maple syrup, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined, being careful not to overmix the dough.

Fold in the dairy-free chocolate chips until they are evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Lightly flatten each cookie with the back of a spoon if you prefer a more uniform shape.

Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
