Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, mix 1 tablespoon ground flaxseed and 2.5 tablespoons water to create a flax egg.

Set aside for 5 minutes to thicken.

In a large mixing bowl, cream together the vegan shortening and brown sugar until fluffy.

Add the vanilla extract and the prepared flax egg to the bowl, stirring to combine.

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

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the rolled oats to finish the cookie dough.

Roll the dough into 1-inch balls and place on the prepared baking sheet, spacing them 2 inches apart.

Flatten each dough ball slightly with a flat-bottomed glass.

Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.

Let the cookies cool on the baking sheet for 10–15 minutes before transferring to a wire rack.