Make the flax egg and mash banana. Combine flax seeds with boiling water and let rest for 5 minutes. Mash the banana in a small bowl. Set this aside.
Sift dry ingredients. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Cream butter and sugar together. In a large bowl with a hand mixer or a stand mixer with a paddle attachment, cream together the vegan butter with white and brown sugars. Mix on medium speed for about 5 minutes.
Add the flax egg, mashed banana, and vanilla extract. Mix and scrape down the sides of the bowl.
Add the dry ingredients to the wet. Mixing on low speed, add the dry ingredients. Make sure to scrape down the sides of the bowl as needed to ensure all the ingredients are incorporated.
Add the chocolate chips. Mix together for a few more seconds.
Scoop cookie dough balls. Using a 1 tablespoon cookie scoop, or a big spoon, make rounded cookie dough balls.
Chill cookie dough for 30 minutes.
Preheat the oven to 350F and prepare 3 baking trays with parchment paper or silicone baking mats.
Bake 12-14 minutes per tray of cookies. Place 12 cookie dough balls per tray. The cookies will be golden brown on the edges when done. They may look slightly wet thanks to the banana. Remove from the oven and let rest on the hot cookie tray for 10 minutes before removing to a wire rack to finish cooling. Enjoy!
