Preheat oven to 350ºF and line a cooking tray with parchment paper.
Add ground flaxseed in a bowl along with non dairy milk. Mix well and set aside.
In a large mixing bowl, add coconut oil, brown sugar and granulated sugar. Mix using a hand or stand mixer for about 3 minutes, until the mixture looks fluffy and airy.
Add ground flaxseed, salt, baking soda, baking powder and vanilla extract and mix for 1 minute.
Slowly add flour and continue mixing until combined (don’t over mix).
Add chocolate chips and using a spatula, gently fold the chips into the batter.
Drop about 1-2 tablespoons of batter onto the parchment paper for each cookie you are baking, leaving about 2 inches of space between the cookies.
NOTE: I used a quarter cup to press the dough in before dropping it onto the tray, which is why each cookie looks uniform.
Bake in the middle rack for 15-18 minutes, until they turn a light golden color.
Take out of the oven and let cool to room temperature. Serve.