In a small bowl, combine the flaxseed meal and tablespoons of water; set aside until it is thickened and not separating. In a separate bowl, combine the flour, baking soda, and salt; set aside.
Place the margarine in a large mixing bowl and mix until smooth. Add the granulated and brown sugars and mix until smooth and creamy. Add the flaxseed and water mixture and the vanilla and mix well.
Gradually mix the flour mixture into the sugar and margarine mixture until fully incorporated. Mix in the chocolate chips.
Drop by rounded spoonfuls (about 1 tablespoon each) onto an ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. Transfer to cooling racks until cool enough to eat. Store in an airtight container for 2-3 days at room temperature or 3 months in the freezer.
Notes
If you have a kitchen scale, weigh the flour (325 grams) for best results.
The cookies are best in the first 1-2 days of baking. To maintain freshness longer, store them in an airtight container in the freezer for 2-3 months.