From My Bowl

1 Preaheat your oven to 350F. In a small bowl, combine the Ground Flax with 6 tbsp of Water and stir well. Let sit for 5-10 minutes.
2 In the meantime, combine the Flour, Cacao Powder, Baking Soda, and Salt together in a large bowl. Stir well.
3 Using a double boiler, melt 1/2 cup of the Mini Chocolate Chips. Add this to a medium bowl, then mix in the Sunflower Butter until evenly incorporated.
4 Next, add in the Plant Milk, Flax Egg, and Vanilla Extract to the bowl. Stir well. (Note: it is important to mix the melted chocolate with room temperature ingredients first, so it does not solidify)
5 Add the wet ingredients to the dry ingredients, and stir gently until just combined. Fold the remaining 1/2 cup of Chocolate Chips into the batter.
6 Using a 1 tbsp measure, scoop out portions of the cookie dough, and form into round shapes - these cookies will not expand much in the oven. Place on a lined baking tray, then bake for 12-14 minutes. 
7 Let cool completely before storing in an airtight container at room temperature, where they will last for 5 - 7 days.