Chocolate Chip Cookies

My grandma was known for these cookies, my mom is known for these cookies, and now I am known for these cookies too. Probably my most requested recipe. I know you’ve had chocolate chip cookies, but these are the ones.

2 ¼ cups flour
¾ cup brown sugar
¾ cup raw sugar (recommended, but can sub white sugar)
¼ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
1 cup canola oil (or vegetable oil)
2 tablespoons flax seeds
1 teaspoon vanilla
1-2 cups dairy-free chocolate chips

Preheat oven to 350 degrees.

If using ground flax seeds, mix the 2 tablespoons of flax seeds with 6 tablespoons of water. Whisk with a fork rapidly for 30 seconds. Then let sit aside until ready later. (If you have an immersion blender, you can buy whole flax seeds and blend with the water instead).

Mix the dry ingredients together (flour, brown sugar, raw sugar, oats, baking soda, salt) and stir. Then add the oil, vanilla, and the flax seed mixture you prepared earlier. Stir. Then add in chocolate chips and stir. Shape into balls with your hands and place the cookie dough balls on cookie sheets.

Bake for about 10 minutes (switch placement of the cookie sheets halfway through). Be careful not to overbake (they will continue to bake when you remove them from the oven). You can also enjoy the cookie dough raw in this eggless recipe. Enjoy.