In a large bowl, beat the butter with brown sugar and castor sugar until the mixture is light and fluffy.

Add the flax egg and vanilla. Mix well.

In the same bowl, add flour, baking soda and coco powder. Mix well to combine the dry and the wet ingredients.

Add 1-2 tablespoons of milk if the dough is too dry. Refrigerate the cookie dough for 30 minutes

Pre-heat the oven to 180*C and line the baking tray with parchment paper/ silicon mat.

Use an ice-cream scoop to transfer the dough into balls on the baking tray.

Bake the cookies at 180*C for 10 minutes until the edges of the cookies are brown

Let the cookies rest on the baking tray for another 10 minutes (outside the oven) before you lift them.

Your eggless chocolate Choco chip cookies are ready to serve