1.Preheat oven to 350 degrees, line two cookie sheets with parchment paper and set aside.
2.In a large mixing bowl, add flax mixture. Add in vegan butter with sugars. I mixed by hand but you can use an electric mixer. Combine until fluffy.
3.Add vanilla Bisquick, and sea salt. Mix batter until all the dry is well incorporated into the wet. Toss in chips. Fold gently.
4.Place batter in fridge for 5 to 10 minutes.
5.Take out of fridge and scoop with cookie scoop onto prepared cookie sheets. (I like to bake each batch one at a time.) Slightly flatten with the palm of your hand or the bottom of a glass. Bake for about 8 to 11 minutes. Turn pan around after 5 minutes. Check cookies after 8 minutes. Should be lightly browned on top.
6.Let cool on pan for 15 minutes. Bake your second batch as directed. That’s it! Ready to grab a few and enjoy. They are so yummy! *Recipe Note: Store in a covered container on the counter up to 3 days.