Start by making your flax egg. Grind some flax seeds, take 1 TB of the ground flax, mix with 2 TB water, stir, and let sit.

Grind your ¼ cup oats to make oat flour.

Take your stand mixer fitted with the paddle attachment. Add your melty but not totally melted vegan butter and sugar, and mix until combined a minute or two. Add your flax egg, baking soda, salt, cinnamon, vanilla, vinegar, and plant milk, and stir until combined. Add your ground oats and regular flour and mix until combined. Last, add your chocolate chips and stir.

Put the dough in the fridge for about 30 minutes.

Preheat your oven to 350 degrees, line two cookie sheets with Silpats, and set aside.

Take your chilled cookie dough, scoop out a small-medium cookie scoop of balls, and place it on the Silpat. Cook the cookies for 8-9 minutes. Do not overbake; they will still cook when they come out of the oven some. Let sit on the hot cookie sheet for about 8 minutes, then move to a cooling rack. Repeat with the remaining dough. The second batch will cook slightly quicker, closer to the 8-minute mark.

*These cookies are very soft, they won't seem like they are done, but they will firm up a bit.