In a small bowl, stir together flax and water until well combined. Place in the fridge to set for 15 minutes. This is our flax “egg”.

In a large bowl, beat together coconut oil and coconut sugar until well combined and fluffy.

Add in flax “egg” and vanilla and beat until combined.

Add in flour, cornstarch, baking powder, baking soda, and salt and again, beat until combined.

Stir in chocolate chips.

Preheat oven to 350 degrees F and line 4 rimmed baking sheets with silicone baking mats.

Use a large cookie scoop to scoop the dough into 28 dough balls, placing no more than 8 onto each prepared baking sheet.

Chill in the fridge for 30 minutes.

Bake in preheated oven for 10 minutes or until cooked to your liking.

Optional: garnish with maldon sea salt.

Cool slightly on the baking sheet, then transfer to a wire cooling rack to finish cooling.

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