Whisk together flaxseed meal and water in a small bowl. Refrigerate for 15 minutes to gel. This is our flax “egg”.
In your stand mixer, beat coconut oil and brown sugar together until combined.
Beat in vanilla and flax egg.
Beat in ground oats, whole oats, cinnamon, baking soda, and salt.
Beat in chocolate chips.
Using a large cookie scoop, pack dough TIGHTLY into the scoop and turn out dough onto a silicone mat lined baking sheet - no more than 6 cookies on each baking sheet.
Refrigerate for 30 minutes.
Preheat oven to 350 degrees F.
Press down onto each cookie dough ball using the heel of your hand (it takes a little pressure since the coconut oil firms up), until they slightly flatten on the top — they should be 1 inch thick.
Bake cookies in preheated oven until golden brown, about 8 minutes.
Remove from oven and let cookies sit for 10 minutes, or until firm.
Transfer to a wire cooling rack to let finish cooling or eat immediately!
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