Add all ingredients to a glass measuring cup, stir and microwave to soften for about 5 seconds, more if you need it to create a glossy smooth mixture.
Pour the mixture onto your chip molds or into a parchment lined loaf pan.
I frozen mine overnight to be able to extract them from the mold. I then stored them in a covered jar in the freezer to allow them to remain solid. You have to let them thaw and gently pry them apart that way though. It might be best to store in the mold until ready for use.
Chocolate Chip Cookies
Make chia seed egg.
Fill a large mixing bowl with softened butter, cane sugar, brown sugar, chia seed egg and vanilla, and mix well. Stir in the flour, baking soda, baking powder and salt until a dough forms. Lastly, fold in chocolate chips and sunbutter chips.
Refrigerate the dough for 2 hours.
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Drop 1 tbsp of dough onto the pan about 2 inches apart. You can use a cookie scooper for a well-rounded look or just roll them in balls.
Bake them for 13-14 minutes. The cookies will seem under done. They will cook further out of the oven. Let them cool on the pan for a minute, then transfer them to a rack with a spatula.
Store them at room temperature for a week, or freeze long term.