These Double Chocolate Cookies are vegan and gluten-free -- but you wouldn't know it! These cookies are soft, chewy, and so easy to make!
Preheat oven to 350 degreed Fahrenheit. Line a baking sheet with parchment.
In a small bowl, mix together the ground flaxseed and non-dairy milk. Let the flax 'egg' sit for 5 minutes.
In a large bowl, sift together the flour, tapioca starch, cocoa powder, Gluten Replacement (or xanthan gum), baking soda, and salt.
Add the vegetable oil, sugar, and vanilla to the flax 'egg' and mix well.
Add the wet ingredients to the dry ingredients and mix until combines. Fold in the chocolate chip cookies.
Using a spoon (or your hands, if you want to) drop about tablespoon-size balls onto the lined baking sheet. These cookies will spread, so make sure to leave room in between the cookies! In my small apartment sized oven, I do about 8 cookies per sheet.
Bake for 10 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling wrack.
Once completely cool, place in an airtight container to store.