Preheat oven to 350 degrees. Spread parchment paper on a large baking sheet.

Combine the flaxseed meal and water in a small bowl. Set aside.

In a medium mixing bowl, combine the flour, cinnamon, salt, and baking soda.

In another mixing bowl, combine the peanut butter, vanilla, maple syrup, melted butter and almond milk with an electric mixer on low. Add in the flax egg and mix again briefly.

Fold the dry ingredients into the wet ones, and add in the chopped peanut butter cups. Mix together by hand just until combined.

Spoon the batter onto the baking sheet to form 18 cookies.

Bake for 11-13 minutes, or until the bottoms of the cookies are lightly browned.

Transfer to a wire cooling rack and allow to slightly cool before enjoying. Store in a sealed plastic bag.