Although these scrumptious cookies are delicious without chocolate, the dough works well with chocolate chips. If you really need a chocolate fix, drizzle melted chocolate over them.
Preheat oven to 375°F (190°C). Mix flour, flaxseeds, salt, baking soda, arrowroot and baking powder together. Set aside. Using a mixer, combine butter with white and brown sugar until fluffy. Add peanut butter and vanilla and continue to mix. One large tablespoon at a time, add flour mixture to mixing bowl containing sugars. Add one tablespoon of almond milk at a time, to thin out dough if it is too dry. Mixture should be moist and easily hold together; do not add too much milk. For a crunchier cookie, stir in oats or peanuts by hand. Add chocolate chips if you like. Roll dough with your hands into small balls and placed on a cookie sheet. Flatten with fork. Dip fork into water to keep from sticking to dough. Bake 12-15 minutes or until slightly brown on edges. Place on cooling rack until room temperature.