Prepare the flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for about 5-10 minutes to thicken.

In a large mixing bowl, cream the vegan butter, brown sugar, and granulated sugar together until light and fluffy, about 4 minutes.

Scrape down the sides of the bowl to ensure even mixing.

Add the vanilla extract and mix until combined.

Stir in the prepared flax eggs and mix until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Roughly chop the Oreos and gently fold them into the dough.

Weigh out the cookie dough into 3-ounce balls and place them on a baking sheet.

Refrigerate the dough balls for at least 30 minutes.

Preheat your oven to 375°F (190°C) while the dough is chilling.

Bake the cookies for 18-20 minutes, rotating the baking sheet halfway through for even baking.

Look for a matte finish on the cookies; if they’re shiny, they need more time.

Once baked, let the cookies cool for 30-45 minutes to firm up before enjoying.