In a small bowl, whisk the ground flaxseed with the water and let it sit for 10 minutes until it thickens into a gel.

In a medium bowl, whisk the all-purpose flour, baking soda, and salt together.

In a large bowl, cream the softened vegan butter with the brown sugar and granulated sugar until smooth and lighter in color, about 2 minutes.

Beat in the flaxseed gel and vanilla extract until fully combined.

Fold the dry ingredients into the wet until just a few streaks of flour remain, then fold in the dairy-free chocolate chips.

Cover the bowl and chill the dough for at least 30 minutes, or up to 3 days.

Heat the oven to 350°F and line two baking sheets with parchment paper.

Scoop heaping tablespoons of dough onto the sheets, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, until the edges look set and golden while the centers still look slightly underdone.

Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack.