Vegan Rainbow Chocolate Chip Cookies

• 1 C Country Crock Olive Oil stick butter (room temperature)
• 1 C brown sugar
• 1 C Stevia
• 2 Tbsp flaxseed
• 1 Tbsp vanilla
• 2¾ C all-purpose flour (gluten-free if necessary)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 bag vegan rainbow chocolate chips*
• Sea salt, for garnish

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, mix the flaxseed with 1/3 cup water and set aside for 5 minutes to thicken.
3. Cream together the butter and sugars until light and fluffy, about 2-3 minutes. Add the flax eggs and vanilla and beat until well combined, about another minute.
4. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet ingredients and mix until just combined. Gently fold in the chocolate chips with a spatula until just combined.
5. Scoop 2 tablespoons of cookie dough together and roll into a ball. (You can also use a 2 Tbsp cookie scoop!) Place on the prepared baking sheet and repeat until you have 5 cookies per pan. Feel free to add additional chocolate chips to the top of the cookies if you want to.
6. Bake for 11-12 minutes on the middle rack of the oven. When finished baking, reshape into circles** and sprinkle with sea salt. Let cool on the pan for 5 minutes, then transfer to a cooling rack and cool for another 10 minutes.
   

*I used this exact bag of chocolate chips, but if you choose to use another brand, you'll need about 1 cup of chocolate chips.

**You can do this with a cookie scooter or a bowl that is just bigger than the cookie. Place the object over and around the cookie, then swirl in circles a few times to fix the warped edges of the cookie until they're perfectly round.

Nutrition facts are a calculated estimate of one cookie, including chocolate chips.