Melt the vegan chocolate chips in the microwave. The safest way to do this and prevent burning is to use 15 to 30 second increments on high power, stirring between. Allow to cool.
Cream together the vegan margarine and brown sugar until smooth.
Add the vanilla,flax "egg" mixture and chocolate to the creamed sugar mixture. Mix until well combined.
Add the almond milk until combined.
Finally, add the dry ingredients and mix until well combined. Turn out onto plastic wrap or into a bowl and place into the refrigerator for 20 minutes until chilled. It is too soft to work with right now.
After 30 minutes, preheat your oven to 350 degrees.
Using a cookie scoop, place the scoops DIRECTLY INTO the granulated sugar (the more the better!!) and roll using your hands. Place onto a cookie sheet and continue until all balls are formed.
Using a small glass dipped in that same granulated sugar, press the balls lightly to form the cookie shape.
Lightly press a walnut halve into the center of each cookie.
Bake for about 12 minutes and cook on a wire rack. Do no over bake these. They will become dry.