Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In a small container, mix together your flax (or chia) egg. Let the mixture thicken for at least five minutes.
In a large bowl, stir together all dry ingredients.
In another bowl, mix together all wet ingredients, including the flax egg.
Pour dry ingredients into wet. Stir until the dough forms.
Fold in the chocolate chips.
Spoon out the dough on your baking sheet (it should make 8-9 cookies). Use your hands to gently shape and slightly flatten each dough ball.
Bake for 10-12 minutes, or until the edges have slightly browned.
Store the cookies in the fridge to preserve their freshness.
*If you have an egg to spare, use that instead of the flaxseed and omit the three tablespoons of water.