Crispy Peanut Butter Chocolate Chip Cookies

Gather the ingredients and preheat your oven to 375 F.

In a small bowl, stir together the flaxseed meal and water. Allow to rest for about 5 minutes, or until the mixture has completely gelled.​

In a large mixing bowl, cream together the margarine, peanut butter, vanilla extract, and granulated sugar.

Stir in the prepared flaxseed meal and mix well using a large fork or spoon to combine.

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

Gradually add the flour mixture to the creamed peanut butter mixture until well combined. The mixture will be touch crumbly.

Add the 1 tablespoon water (you may need a touch more if your peanut butter is very thick or dry) and mix well until dough softens into a workable consistency.

Fold in the non-dairy chocolate chips.

Scoop the cookie dough into 1 1/2-inch balls and place 2 inches apart onto an ungreased or parchment lined cookie sheet.

Bake for 12 minutes on the middle rack of your oven.

Let cool completely.

Serve and enjoy!