Mix together milk and flax and set aside to thicken.
In a medium size bowl, thoroughly stir together the flour, salt, baking soda and cinnamon.
In a mixing bowl, beat the plant butter with both sugars and vanilla until blended. Add the flax mixture and beat until blended, then stir in the flour mixture to make a soft dough.
Stir in the chocolate chips. Put the bowl in the refrigerator for about 10 minutes or until it is thick enough to scoop.
Using a rounded tablespoon or a medium cookie scoop, scoop out rounds of dough. Put them on a plastic wrap lined plate and chill until ready to bake or bake immediately.
Arrange about 2 inches apart on a parchment lined baking sheet and bake for 12 minutes.
Notes
I tested these with Gold Medal flour, Sprouts Grade A Maple Syrup and organic sugar. Results may vary with different brands, but shouldn't vary by much!
