Vegan Peanut Butter Chocolate Chip Cookies

0 In a small bowl, whisk together ground flaxseed meal and water. Set aside for at least 5 minutes. 
1 In a medium mixing bowl, whisk together flour, baking soda and salt. 
2 In a large mixing bowl, whisk together melted butter, light brown sugar, cane sugar and peanut butter until smooth and combined. Add in the set flax egg and vanilla extract and whisk until combined.
3 Add the dry ingredients to the wet ingredients. Using a rubber spatula, fold the ingredients together until just combined. Add in the mini chocolate chips and mix once more. 
4 Cover the cookie dough with tin foil or plastic wrap and chill in the fridge for at least 4 hours, preferably overnight. 
5 When ready to bake, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Using a 1 oz cookie scoop, scoop the dough into a total of 18-20 balls.
6 Working in batches, space ~8 cookie dough balls 2" inches apart on your prepared baking sheet. Bake for 11-12 minutes, or until the edges are golden and the middle is still slightly soft. Repeat until all the dough has been baked or store the remaining dough for later. 
7 Sprinkle the cookies with flaky sea salt and allow to cool on the baking sheet for 5 minutes. Enjoy!