Method
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Preheat the oven to 180C/160C fan.
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Make the flax egg by mixing 1 tbsp flaxseed with 3 tbsp water in a small bowl. Put aside for 5 minutes.
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Mix all of the dry ingredients in a large bowl.
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Add the melted coconut oil, vanilla extract, milk and flax egg. Mix to combine.
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Using an ice cream scoop separate the mixture into 9 and arrange onto a baking tray lined with parchment paper. Press each cookie down to form a round disc.
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Bake for 20 minutes, until golden brown.
