Mix the ground flax seeds with the water and leave to sit to form a flax egg and set aside to thicken.
Melt the vegan butter on a low heat. Once melted remove from the heat set aside.
Using a sieve, sift the dry ingredients into a large bowl – the the flour, and 2 sugars.In another bowl mix the wet ingredients – the fat (melted butter), liquid (the plant milk), and the binder (flax egg) and mix well.
Add the wet ingredients to the dry ingredients and bring together.Ensure not to mix too much as you don't want to develop gluten. Add 80g of the chocolate chips, and mix through the cookie dough leaving 20g to decorate before baking.
Cover the bowl and put it in the fridge to cool for 30 mins or freezer for 10 minutes.Line a baking tray with baking parchment.Remove cookie dough from the fridge or freezer and scoop a generous heaped tablespoon for each cookie (approx 45g each). Roll into a ball. We fit 5 cookies on a standard baking tray (on a 40 x 28 cm tray), ensure to space them out even to give space for them to spread as they bake
Pat flat with the palm of your hand. Using the remaining 20g of choc chips and add to the top of each cookie
Bake 170 degrees C for 6 mins, then remove the trays from the oven and drop them on the counter while not spilling the cookies, to make a single bang that will flatten the cookies. Return the tray to the oven for a further 6-8 mins until goldenRemove from the oven and sprinkle with a little sea salT.