Soft, gooey, and fluffy ginger molasses cookies studded with rich chocolatey chunks.
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
To a small bowl, combine flaxseed meal and water. Set aside for 5 minutes to thicken.
To a large mixing bowl, use a handheld mixer to cream together vegan butter, sugar, and molasses until smooth. Mix in milk and vanilla extract. Add flours, baking powder, spices, and salt. Blend using the mixer until a soft dough forms. Fold in chocolate chips.
Use a small cookie scoop to evenly distribute dough onto the prepared baking sheet. Slightly press down each cookie with the palm of your hand. Bake for 14 minutes. Allow cooling on baking sheet for 5 minutes before transferring to a wire cooling rack.
*You can use store bought oat flour or blend 1 cup rolled oats into a fine flour.