1.Preheat oven to 350 degrees, line baking sheets with parchment paper and set aside.
2.Using a stand mixer or a hand held mixer,(just bought this one since it happens to be on sale at the moment. Love it!) combine the coconut oil, flax mixture along with the sugars and vanilla extract. Mix until completely combined. The mixture may look like it’s separating. This is fine. Once you add the flour it will all come together.
3.In a mixing bowl combine the 1 1/4 cups flour along with the rest of the dry ingredients. Mix with a whisk. Carefully add in a little flour mixture at a time. If needed add in the 1/4 cup of flour. The batter should be thick yet soft. Add in chips and just mix until they are incorporated into the batter.
4.Place in fridge for 10 minutes or up to 30 minutes.
5.Scoop out balls of batter onto prepared cookie sheet. Bake for 8 to 10 minutes. The cookies should slightly spring back when finished and be lightly browned on top. Try not to over bake.
6.Set pan on cooling rack for 5 minutes then slide the parchment paper off onto cooling rack and let cool another 10 minutes. Store in a sealed container on the counter up to 3 days. Enjoy!