Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Make the egg replacer: combine the flax seed meal and water in small cup and let it sit for a few minutes until it gels up.
Place the vegan buttery spread in a microwave safe mixing bowl, and microwave for about 30 seconds until melted.
Add the flax egg, mashed banana, and sugar to the melted vegan butter, and stir well.
Add the almond meal, vanilla extract, baking soda, salt, and cinnamon to the mixture and stir well. Add the chocolate chips and stir again.
Drop tablespoonfuls of the dough onto the parchment lined cookie sheets. Leave about an inch and a half between cookies. Bake at 350 degrees F for 16-20 minutes.
Let the cookies cool on the baking sheet, they will firm up more as they cool down. Store in an airtight container.
Notes
Store leftover cookies in an airtight container. They should stay fresh for about 5 days.If you can't have almond meal, you can try this recipe with coconut flour or oat flour.