Per cookie (57g)
Calories 260, Fat 12g, Saturates 3.7g, Carbohydrate 35g, Sugars 15g, Fibre 3g, Protein 4g, Salt 0.19g
Preheat the oven to 180°C/350°F/Gas 4. Then, in a large bowl cream together the dairy-free butter and soft brown sugar for 1-2 minutes until well combined. Next, add the ground flax mixture and vanilla extract, and mix in. Then add the flour, oats and chocolate chips, and mix into a dough. Leave to chill in the fridge for 20 minutes.
Line a baking tray with parchment paper and roll 3 tablespoons of cookie dough into a ball; place onto the tray and flatten slightly. Repeat this with all of the mixture, being sure to leave gaps as the cookies will spread. Place in the oven for 15 minutes; the cookies should start to set and brown on the edges, but still be soft. Leave the cookies for 10 minutes to cool down (as they will be too soft and will break if you move them too quickly).
Sweet and Sour Tofu Balls with Vegetable Fried Rice...