1/2cup chopped nuts (I used half macadamia and half walnuts)
1cupvegan mini chocolate chipsseparated
flaked sea salt for topping
Prepare two baking trays with parchment paper and then set them aside. In a small bowl, stir together the flax meal and water and then let it gel for 5 minutes. Meanwhile, use a handheld mixer to beat the butter, brown sugar, cane sugar and vanilla until smooth and creamy. Add in the flax/water mix and continue to beat the mixture until well combined.
In another bowl, stir together the flour, rolled oats, baking soda, salt, chopped nuts and 1/2 cup of mini chocolate chips. Add the dry ingredients to the wet and mix until a dough forms. Chill the dough 10 minutes in the freezer to firm up a bit. Preheat the oven to 350 F and use a cookie scooper to make 10 evenly sized cookie dough balls and place them on the baking sheet about 2-3 inches apart. Press the balls down halfway and bake them for 11-12 minutes and the edges are golden brown. Let them cool for 5 minutes on the baking sheet before transferring them to a cooling rack to continue cooling for additional 10-15 minutes.
Melt the remaining chocolate chips in a double boiler or microwave safe bowl in 15 second increments, stirring between each until smooth. Transfer the melted chocolate to a piping bag or plastic zip bag and cut the corner. Drizzle chocolate over each cookie. Finish with flaked sea salt. Chill the cookies in the freezer for 5 minutes or until the chocolate is solid before serving.
If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!