Adapted from  Bakingsheet

1 cup smooth peanut butter

3/4 cup brown sugar

1 tbsp flax meal + 3 tbsp water

1/2 tsp vanilla extract (optional)

1/2 tsp baking soda

1/4 tsp salt

3/4 cup chopped dark chocolate

Preheat oven to 350F. Line a baking sheet with parchment paper.

First, whisk the 1 tbsp of flax and 3 tbsp of water in a small bowl and set aside for about 2-3 minutes until mixture becomes sort of frothy like a whisked egg.

In a large bowl, beat together all ingredients until smooth, adding chocolate chips at the end of mixing.
Drop by tablespoonfuls onto prepared baking sheet and flatten slightly with a moistened finger.
Bake for about 10-12 minutes at 350 F, until golden brown at the edges.
Cool on pan about 1 minute before removing to wire rack to cool completely.
Makes 2 dozen.

Note: The flax meal yields a bit of a more delicate and slightly crumbly cookie. It really helps to let the cookies set on the pan to firm up a bit before placing on a wire rack to cool