In a small bowl, combine flax, water and vanilla. Stir and set aside.
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 until well combined and creamy.
Add the flax mixture and stir well to combine.
Add the flour, salt, baking powder, baking soda and cornstarch into the bowl and combine. This dough is really thick so if you are mixing with a bowl and spoon you will be using some elbow grease.
Add chocolate chips, stir to distribute.
Cover and refrigerate dough for 2 hours.
Preheat oven to 350* F and line a baking sheet with parchment.
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.
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.
Bake at 350* on the middle rack of your oven for a total of 17-20 minutes, rotating the baking sheet after 12 and then baking for 5-8 minutes longer.
Allow to cool on the baking sheet for 10 minutes, then move to a wire rack to continue cooling.