In a small bowl, combine the 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 the paddle attachment, combine non-dairy butter, sugar and molasses. Cream the mixture together until its well combined and fluffy.
Add the flax mixture into the butter and sugar and mix well, scraping the sides of the bowl down as you go.
Now add flour, oats, salt baking powder, baking soda and cornstarch into the bowl. Mix until just combined.
Finally, add chocolate chips, coconut flakes and peanuts, mixing until the mix-ins are evenly distributed.
Cover the cookie dough with plastic wrap and place in the refrigerator for at least an hour but up to 8.
Preheat the oven to 350* F. Line a baking tray with parchment.
Remove the cookie dough from the refrigerator. Spray a ⅓ cup measuring cup with non stick spray and portion cookie dough out into ⅓ cup mounds. I do 6 in the first round of baking and 6 later. Roll each mound between your palms to create a ball, then gently press the balls down onto the baking sheet- see photo for reference. Leave at least 3 inches of space in beween these cookies, as they are quite large.
Sprinkle the tops of the cookies with flakey sea salt.
Bake in a 350* oven for 19-21 minutes or until the edges are set and lightly brown. Allow to cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.
Repeat with the remaining dough.
Store at room temp in an airtight container for up to 3 days or freeze for up to a month.