Peanut Butter Stuffed Chocolate Chip Cookies

0 In a large bowl, whisk together the ground flaxseed and water. Set the bowl aside for about 10 minutes while it sets up.
1 While the flax egg is setting up, freeze your peanut butter by dropping tbsp dollops of peanut butter on a piece of parchment paper and setting it in your freezer.
2 While the peanut butter is freezing, make your cookie batter in the same bowl as your flax egg. To do this, add the wet ingredients in with the flax egg and stir.
3 Next, fold in the dry ingredients into the wet ingredients.
4 Preheat your oven to 350 degrees and line a baking sheet with parchment paper, placing it next to your cookie dough. Wet your hands with water or oil <— Don’t skip!!
5 Divide the cookie batter with you hands into 6 even balls and place them on your parchment lined baking sheet.
6 Divide each ball into two parts. If your hands start to get sticky, wet them again.
7 Once the batter is divided, grab your peanut butter from the freezer.
8 Sandwich the peanut butter in between two small balls of dough and form a cookie shape with your hands. Repeat with the remaining pb and cookie dough batter. You should make 6 evenly sized cookies.
9 Place the cookies back in the freezer if your oven is still preheating. If not, bake the cookies for 14-16 minutes until done. If you’re like me and completely forgot your cookies were in the freezer, bake them for about 20 minutes. They will be gooey! Let them sit for at least 10 minutes on the baking sheet before enjoying!