1 tablespoon/7g/15ml flaxseed meal

3 tablespoons/45ml warm water

1 cup/120g all-purpose flour

1/2 cup/100g regular sugar

1/2 cup/110g packed dark brown sugar

1/2 teaspoon/3g/2ml salt

1/2 teaspoon/3g/2ml baking soda

1/2 cup/95g vegetable shortening

2 tablespoons/30g/30ml milk alternative

1/2 teaspoon/2g/2ml pure vanilla extract

1 1/2 cup/180g quick-cook or regular rolled oats

1 cup/150g semisweet chocolate pieces or raisins* optional

Method:

Mix flaxseed meal and warm water in a small bowl and let sit for 2-5 minutes.

In a large mixing bowl stir together flour, both kinds of sugar, salt and baking soda.

Add the shortening, flaxseed meal with the water, milk alternative and vanilla. Stir with a wooden spoon until well mixed (or be a kid and mix with your hands). If you choose, add your chocolate pieces or raisins.

Preheat your oven to 350F/180C/Gas4

On a greased cookie sheet or using parchment paper, drop dough from a teaspoon to make small mounds about 2 inches/5cm apart on your cookie sheet.

Bake for 12-15 minutes.