Combine ground flaxseed with 3 tablespoons of water and set aside.

In a separate bowl, mix together peanut butter with 2 tablespoons of maple syrup until it thickens.

Spoon about 2 teaspoons of the peanut butter mixture onto a parchment-lined tray and freeze for about 30 minutes.

In a microwave-safe dish, add chocolate chunks and vegan butter. Microwave in 15-second intervals, stirring until smooth (about 30-45 seconds).

Whisk in brown sugar, cocoa powder, maple syrup, and vanilla until no cocoa powder clumps remain.

In a medium bowl, combine flour, baking powder, baking soda, and salt.

Pour the chocolate mixture into the flour bowl, then add the flax mixture. Fold together until a uniform dough forms.

Cover and rest for 30 minutes at room temperature; preheat oven to 350°F.

Portion out 2 tablespoons of dough, flatten it, and place the chilled peanut butter in the center. Wrap the dough around it and smooth it out in your hands.

Place each cookie on a parchment-lined baking tray and flatten slightly.

Bake for 11 minutes.

After baking, use a large cup or bowl to swirl around each cookie to make them perfectly round. Let cool before enjoying!