Vegan Gluten-Free Chocolate Chip Cookies (No Chill)

Preheat the oven to 350°F (180°C).
Butter. Melt the vegan butter in the microwave at 20-second increments or in a saucepan over medium heat. Once the butter starts to melt, remove it from the heat and stir until it is fully melted. Let it cool until lukewarm (this is very important to obtain the right texture).
Wet ingredients. In a large mixing bowl, combine the brown sugar, ground flax seeds, plant-based milk, and vanilla. Stir in the melted and cooled vegan butter.
Dry ingredients. Add in the almond flour, oat flour, baking soda, and salt. Stir to combine. Then, fold in the chocolate chips.
Cookies. Scoop out 12 balls of dough onto a parchment paper-lined baking sheet or form balls with your hands. Press them flat into a thick disk with a slightly wet hand. Make sure to leave enough space between the cookie dough balls as they spread a little while baking.
Bake for 10 to 12 minutes until golden. When you take out the baking sheet, tap it several times against the counter to flatten the cookies. Let them cool completely.