In a small bowl, whisk 1 tablespoon flaxmeal and 1/4 cup water. Let sit while preparing remaining ingredients.

In a medium-sized bowl, mix flour, oats, 1/3 cup flaxmeal, baking soda and salt.

In a large bowl, beat margarine, peanut butter, brown sugar, syrup, flax mixture and vanilla with an electric mixer until well-blended and fluffy. Stir dry ingredients into peanut butter mixture in two additions. Stir in chocolate. Cover and refrigerate, if necessary, until dough is no longer sticky. (30 minutes)

Grease two baking sheets. Roll a heaping tablespoonful of dough into a 1 1/2 inch ball and place on baking sheet. Flatten cookies slightly with a fork. Bake until puffed but still soft, about 8 minutes. Cool on baking sheet for five minutes, then transfer to wire rack to cool.