Mix ground flaxseed with three tablespoons of warm water in a small bowl. Set aside.

Cream earth balance and sugars in an electric mixer. Add peanut butter and flaxseed mixture and continue to cream.

In a separate bowl, combine the rest of the ingredients. Slowly add this to the wet ingredients with the mixer on a low speed. When mixture forms a dough, scrape it out of the mixing bowl and wrap it in plastic wrap or tin foil. Refrigerate for at least an hour.

Once the dough has been chilled, preheat the oven to 350 degrees. Place rounded balls of dough on cookie sheets and flatten them with a fork. Bake the cookies for 10-15 minutes, or until they are golden brown but still soft. Allow to cool slightly before serving or removing from cookie sheets.