Protein Peanut Butter Chocolate Cookies

Instructions

Pre-heat oven to 350 F (177 C).
In a small bowl, mix together 2 tablespoons of ground flax and 6 tablespoons of water. Let sit for at least 5 minutes. This makes flax goo.
In a medium bowl, mix peanut butter spread, flax goo, vanilla and sugar together (wet ingredients).
In a separate bowl, whisk all (remaining) dry ingredients together.
Add dry ingredients into wet ingredients and mix well. Should form cookie dough that feels similar to sugar cookie dough.
Put in fridge for about 20 minutes.
Use a 2 tbsp scooper to get the right size. You should end up with about 16 cookies. Roll them into little balls, and toss them around in the powdered sugar.
Place the powdered sugar dusted dough balls on a parchment paper-lined baking sheet.
Press each dough ball with a fork twice, to make an X (90 degrees between fork press).
Bake on a cookie sheet (I lined mine with parchment paper) for 8 - 10 minutes. They will be very soft. Allow to cool for 5 - 10 minutes; this will cause them to firm up