Double chocolate fudgy brownie cookies made without milk or eggs.
Preheat your oven to 350° F (176° C).
Mix together 1 tbsp of flax meal and 2 1/2 tbsp of water (or any other vegan egg replacer equal to 1 egg) and set aside.
In a medium-sized bowl, mix together 1/2 cup melted vegan butter, 1 cup sugar, and 1/2 cup sifted cocoa powder until incorporated.
Add the flax egg, 2 tbsp. milk, and 2 tsp. vanilla, then blend again until fluffy. (A hand mixer works great for this or you can stir with a wooden spoon for about 2 minutes.)
Sprinkle in the dry ingredients (1 1/3 cup flour, 1 tbsp. cornstarch, 1/2 tsp. baking powder, and 1/2 tsp. salt) then mix until it forms a thick dough, and fold in the chocolate chips.
Scoop out about 2 tbsp of dough and place it on a cookie sheet. Press down to form the shape and thickness of the cookie that you want. (They won't spread too much during baking.)
Bake at 350° F (176° C) for 10-12 minutes. Take out of the oven and allow to cool on the cookie sheet for about 10 minutes before removing them.