1-Combine 1 tablespoon ground flaxseeds and 2.5 tablespoons water in a small bowl to create a flax egg; set aside for 5-10 minutes until gel-like.

2-Beat the softened 1/2 cup vegan butter with 1/2 cup packed brown sugar and 1/2 cup granulated sugar in a large bowl until creamy, about 1-2 minutes.

3-Mix in the flax egg and 1 teaspoon pure vanilla extract until smooth.

4-Add 1 cup all-purpose flour, 1 1/2 cups rolled oats, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt to the wet ingredients; stir until just combined.

5-Fold in 1 cup dairy-free chocolate chips gently.

6-Cover the dough and refrigerate for 30 minutes to prevent spreading during baking.

7-Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper or oil.

8-Scoop about 1.5 tablespoons of dough per cookie onto the sheets, spacing them 2 inches apart; gently press dough balls slightly.

9-Bake for 11-13 minutes until the tops are set and edges lightly golden.

10-Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack; they will be firm outside and soft inside.