I stopped eating a lot of wheat flour because it contributes to inflammation. Imagine my suprise when I found out you can make a peanut butter chocolate chip cookie just from using peanut butter and flax seed meal. I use coconut palm sugar in place of brown sugar. My kettle bell instructor and his students love this cookie since he has a population of all types of eaters, gluten free, vegan, dairy free. This cookie meets the bill. Children tend not to like the higher chocolate percentage so when making for kids you might want to use milk chocolate.
Preheat oven to 350 degrees. Line Cookie sheet with silplat or parchment paper
Mix peanut butter flax meal sugar baking soda and water in a medium bowl. Stir in chocolate chips.
Spoon dough by rounded tablespoon onto sheet. Press dough with fork to form at cross-wise pattern. Bake for 12 minutes. Allow to cool on cookie sheet for ten minutes and remove to rack to finish cooling. Try to stop yourself from eating all of them.