Preheat oven to 325* F. Line a baking sheet with parchment.
In a small bowl, combine ground flax, water and vanilla. Mix and set aside.
In a large bow with a wooden spoon or in a stand mixer fitted with a paddle attachmentl, combine dairy-free butter, sugar and molasses. Cream well.
Add peanut butter and flax egg to the creamed mixture and stir until just combined. Dont' over mix here!
Add flour, baking soda, baking power and salt and stir until just combined.
Add chocolate chips and stir just until they are distributed.
Using a ⅓ cup measure, scoop 5 portions of dough onto the lined baking sheet. Since these cookies are big, 5 is how many I bake at a time. Roll each dough ball between your palms to make a ball. Gently press the balls down just so they don't roll around- see picture above for reference.
Sprinkle the dough balls with a bit of flakey sea salt (optional).
Bake at 325* for 19-22 minutes turning the tray half way through. Let the cookies cool on the tray for 5-7 minutes before moving them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 4 days or freeze up to 1 month.