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Preheat oven to 375. Place parchment down onto 2 baking sheets and set aside.
Place butter and sugars into bowl of a standing mixer (can be done by hand or with electric beaters). Cream together until light and fluffy.
Add flax eggs and vanilla and cream again.
Whisk flour, baking soda, cinnamon and salt in a seperate bowl.
Add flour mixture to wet and slowly mix to combine.
Scrape down paddle attachment and sides of the bowl.
Stir inclusions into the dough by using a spatula.
Use an ice cream scoop to measure out balls of dough.
Space out 5-6 balls of dough onto prepared cookie sheets.
Bake for 12 minutes until cookies are golden brown.
Carefully transfer them to a cooling rack and garnish with flaky salt.