Preheat the oven to 180 Deg Celsius. Line two baking sheets with parchment paper.
In a bowl add in the lukewarm water and flaxseed powder. Mix and let it rest for 5 mins.
2.5 tablespoon Luke warm water, 1 tablespoon Flaxmeal (Flax seeds powder)
In a large bowl add the melted and slightly cooled oil and brown sugar.
1/2 Cup melted and cooled Coconut Oil., 1/2 Cup Dark brown Sugar
Using a whisk or hand mixer mix until combined
The flaxegg will form a gel like stucture.
Stir the flaxegg and vanilla extract in the above mixture.
1 teaspoon Vanilla extract
Sift in the flour, cocoa powder, cornstarch, baking soda, baking powder and salt.
1 Cup Whole Wheat Flour, 1/4 Cup Cocoa powder, 1/2 tablespoon Cornstarch, 1/2 teaspoon Baking soda, 1/2 teaspoon Baking powder, 1/8 teaspoon salt
Add the chocolate chips.
3/4 Cups White Chocolate chips
Make lemon size balls of it with your hand and form a round shape. I use an Ice cream Scooper to take equal portions of the cookie dough.
Do not flatten the cookie. One can just slightly dab the top if required with slight wet fingers.
Bake cookies for 8-10 minutes until the edges are just firm.
Remove from the oven and let it sit on the cookie tray for another 10 minutes.
Let it cool completely on the baking tray.
Once cooled store it in an airtight container.
Enjoy it with a cup of coffee or hot milk.