In a small bowl, add the ground flax and water. Stir together, set aside. Line a baking sheet with parchment paper.
In a large bowl, add vegan butter and both sugars. Beat with a mixer (stand or hand) for 4-6 minutes. It should be light and creamy.
Add vanilla extract and flax mixture. Beat them until combined (about 20-30 seconds).
To the same bowl, add the flours, baking powder and salt and beat just until combined. DO NOT OVERMIX.
Fold in chocolate chips and walnuts (if adding).
Use a large ice cream scoop or your hands to make 6 cookies and place on a baking sheet. Optional, place a few more chocolate chips on the the tops of the cookies. Chill cookies in the fridge for 30 minutes. While waiting, preheat oven to 375˚F (190˚C).
Bake the cookies for 15-18 mins. Remove from oven and let rest about 15 - 20 mins to set. Add salt flakes if desired.
Store any leftovers in an air tight container.
*You can only use all-purpose flour and omit cake flour (2 total cups) but there will be some texture changes. If you would like to have more of the affect of cake flour, but don't have any on hand, for that ingredient line you can do 3/4 cup all-purpose flour, but remove 1 tbsp of the flour and replace it with 1 tbsp of cornstarch.MORE NOTESClick metric for metric conversion. Please watch the video and read through the post for all the tips to ensure the best cookies. See post for notes about Top 8 Allergy Free variationNutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.