Healthy Chocolate Covered Peanut Butter Waffle Cookies

0 Heat the waffle iron to medium heat.
1 Prepare the flax egg by stirring together flax and water in a small bowl or cup. Let sit 5-10 minutes before using.
2 In a large bowl, whisk all the dry ingredients together (flour, sugar, baking soda, salt, and cinnamon).
3 In a small bowl, stir the wet ingredients together until well combined (peanut butter, coconut oil, vanilla, non-dairy milk, flax egg). Make sure the non-dairy milk is at room temperature or warmed a little bit to prevent coconut oil from hardening.
4 Add the contents of the small bowl to the large and mix with a wooden spoon until thoroughly combined.
5 Scoop 1 heaping tablespoon of batter and roll into a ball. Repeat until you have 4 balls and place each one on one quadrant of the waffle iron. Close the iron and let the cookies bake until golden brown. The time will vary depending on your waffle iron but for me it took about 1.5-2 minutes. Careful not to overcook them or burn them because they will be really crunchy and harden when cooled. Remove the cookies from the iron and repeat until all the batter is used.
6 For the chocolate coating, heat the chocolate chips in a small saucepan at low, stirring until melted or microwave in 30 second intervals, stirring in between. Dip the cookies halfway in the chocolate then place them on a baking sheet lined with wax paper. I also tried spooning the melted chocolate over half of the cookie and letting the excess chocolate drip off. Sprinkle your choice of topping over chocolate. Let the chocolate cool and harden before enjoying. Store in an airtight container or ziploc bag.
7 Enjoy!