Chocolate chip cookie perfection with the added bonus of Oreos for that cookies n' cream taste. They’re just the right amount of chewy, and perfectly crisp around the edges.
Preheat oven to 180C/350F. Line cookie sheets with baking paper and set aside.
Combine flax meal and water in a small bowl to make flax egg. Stir well and set aside to gel.
In a large mixing bowl, cream together the vegan butter, brown sugar, and white sugar. Add vanilla extract and flax egg, and stir all together.
Add flour, baking soda, and sea salt on top of the wet ingredient mixture. Gently stir the dry ingredients on top together, before stirring everything together until you have a uniform dough. Fold in the chopped oreos and chocolate.
Scoop cookie dough onto the lined cookie sheets, approximately 1 Tbsp scoops work well. No need to flatten them. Ensure cookies are well spaced out on sheet as they will spread as they bake.
Bake for 7-8 minutes, or until slightly golden. The cookies will look a little puffy out of the oven. Bang cookie sheet on counter a few times to flatten and get that perfect chocolate chip cookie texture. Let cool on a cooling rack and enjoy!