Gluten-free Egg-free Dairy-free (Vegan) Chocolate Chip Cornflake Cookies

These cornflake cookies are chewy and tasty, and use flax meal plus chia seeds as the egg replacer.

Ingredients:

• 2 and 1/4 cups Gluten-Free Mama Flour (or a fine grind almond meal like Honeyville's)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 sticks butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 3 tablespoons flax meal plus 1 tablespoon chia seed
• 6 tablespoons water
• 1 and 1/2 cup Enjoy chocolate chips
• 6 cups gluten free cornflakes (I used Nature's Path Vanilla Sunrise)

Instructions

1. Preheat oven to 350 degrees. Use parchment paper to line cookie sheets
2. Cream together butter, sugars and vanilla (2 minutes, medium speed)
3. Heat the 6 tablespoons of water till boiling, remove from heat and stir in flax meal and chia seeds. You'll get a thick slurry, which will be your egg replacer - it's a great binder. Add this mixture to the creamed butter and whip till fluffy (2 minutes, high speed)
4. In another bowl, mix the flour, baking soda and salt.
5. Add flour mixture to creamed butter mixture and mix till it forms a dough, then add chocolate chips, stir briefly.
6. Add cornflakes and mix till combined. 
7. Scoop spoonfuls (i use a cookie scoop) and drop onto cookie sheet, leaving an inch between cookies to allow for spreading.
8. Bake 8-10 minutes till golden brown.
9. Stand for 2 minutes on cookie sheet, then remove to wire racks to cool completely before storing.