In a small bowl, combine flax, water and vanilla. Stir and set aside.
2 tablespoon Ground Flax Seed, 5 tablespoon Water, 2 teaspoon Vanilla Extract
In a large bowl with a wooden spoon, or in the bowl of a stand mixer fitted with a paddle attachment, cream together the non-dairy butter, sugar and molasses.
8 tablespoon Non-Dairy Butter, room temperature, 1 Cup Light Brown Sugar
Add the flax mixture and stir well.
Add the flour, baking powder, baking soda and salt into the bowl and combine. The cookie dough will be really thick!
2 ¼ Cups Flour, ¾ teaspoon Kosher Salt, 1 ¾ teaspoon Baking Powder, ¾ teaspoon Baking Soda
Add chocolate chips, stir to distribute.
2 ¼ Cup Chocolate Chips
Spray a ⅓ cup measure with nonstick spray and pack the dough into the measuring cup. Use a spoon to help remove the dough. Then, roll into a ball using the palm of your hands.
Cover and refrigerate dough for 2 hours.
Preheat oven to 350* F and line a baking sheet with parchment.
Arrange 6 dough balls onto a parchment lined baking tray, evenly spaced, placing the other 6 back into the refrigerator until they are going to be baked.
Sprinkle the cookies with a bit of sea salt.
Flakey Sea Salt (optional)
Bake at 350* on the middle rack of your oven for a total of 17-19 minutes, rotating the baking sheet halfway through
Allow to cool on the baking sheet for 10 minutes, then move to a wire rack to continue cooling.