Protein Peanut Butter Cookies - Protein Deficient Vegan

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 size right; you should have about 16 cookies. Roll them into little balls, roll them in powdered sugar and place them on parchment paper-lined baking sheet.
Press each ball with a fork twice, making an X (90 degrees from one another).
*If you have a cold kitchen, some patience and a little extra flour, you can roll out cookie dough and cut into fun shapes or just like circles or oddly shaped
rectangles. This will result in a thinner, crispier cookie.
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.