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PdfPreheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the flax egg by combining ground flaxseed with water and setting it aside to thicken.
In a medium-sized bowl, whisk together flour, baking soda, and salt.
In a separate large bowl, cream together the dairy-free margarine and brown sugar until light and fluffy.
Add the vanilla extract and flax egg to the margarine mixture, mixing well.
Slowly add the dry ingredients to the wet mixture and stir until fully combined.
Fold in the dairy-free chocolate chips.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, until golden brown on the edges.
Allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.