Tip: If using melted coconut oil for the oil, stir in the flax mixture FIRST, then stir in the coconut oil (otherwise, the coconut oil may clump into firm bits).

Keto Variation: Replace the coconut sugar with an equal amount of keto-friendly brown sugar replacement (e.g., Sukrin Gold, Swerve). Keto Version Macros per Cookie: Calories: 38; Carbs: 2.6 g; Sugars: 0.2 g; Net Carbs: 1.3 g

Sweetener Options: An equal amount of brown sugar or cane sugar can be used in place of the coconut sugar.

Storage: Store the cookies in an airtight container at (cool) room temperature for 1 day, the refrigerator for 1 week or the freezer for up to 6 months.

Variations:
Double Chocolate Chip Cookies: Add 2 to 3 tablespoons miniature semisweet chocolate chips to the batter.

Chocolate Mint Cookies: Replace the vanilla with an equal amount of pure peppermint extract. Melt 2 tablespoons miniature semisweet chocolate chips together with 1/2 teaspoon vegetable oil in mix=crowave and drizzle over cooled cookies.

Peanut Butter Cup Chocolate Cookies: Replace 1 tablespoon of the oil with smooth/creamy peanut butter and add an extra 2 teaspoons water to the batter. Add 2 tablespoons miniature semisweet chocolate chips to the batter. Drizzle 1 tablespoon smooth/creamy peanut butter (melted in the microwave for 15-20 seconds) over tops of cooled cookies.