In small bowl, combine water and chia seeds. Set aside for 5-10 minutes to allow to thicken up.
Warm up the soy milk and peanut butter if cold by microwaving for 10-20 seconds together. Then thoroughly mix together in a large mixing bowl.
Add in the coconut sugar, maple syrup, vanilla, and salt. Whisk well to combine.
Slowly add in the flour while mixing to ensure the flour is evenly distributed. The dough may seem a little dry. This is normal as the dough will be less sticky than traditional cookie dough. If you feel it is too try add a small splash of milk.
Fold in the chocolate, then place dough in the refrigerator for 30 minutes to chill.
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or silicone baking mats. Roll out the dough to be ¼ inch thick. Cut into about 26 strips that are ¼-inch wide and 4 inches long. Place strips on each baking sheet and bake for 20-22 minutes, until crunchy on the outside.
Meanwhile, make the dipping sauce by adding the peanut butter and soy milk to a microwavable safe dish and microwave for 15-30 seconds. Mix together until smooth. Then stir in the chocolate until it has melted and evenly distributes.
When the cookie fries are done, allow to cool for 10 minutes. Then dip in the sauce and enjoy!