Add two tablespoons of ground flaxseed and six tablespoons of water in a small bowl and stir well to make two flax eggs. Allow this mixture to sit for 15 minutes, stirring every few minutes, or until the mixture is thick and resembles the consistency of beaten eggs.

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Transfer the peanut butter, pure maple syrup, flax eggs, and pure vanilla extract to a large mixing bowl and stir well until the wet ingredients are well combined. Note: if your peanut butter is not at room temperature (if it has been sitting in the refrigerator), microwave it for 20-30 seconds, or until it is very easy to stir. You can also use an electric mixer if you find that is easier than stirring by hand.

Form disc shapes out of the cookie dough and place them on the prepared baking sheet. The chocolate chips have a tendency to pop out of the cookie dough, but you can easily just press them back in. The cookies will remain the same shape through the baking process and won’t spread so be sure they are the shape you want before going into the oven. If you'd like, press extra chocolate chips into the top of the cookies.

Bake for 9 to 12 minutes or until the cookies are slightly golden brown around the edges and feel slightly firm.

Remove the cookies from the oven and allow them to cool completely on the cookie sheet before moving them.