Line 2 baking sheets with silicone baking mats and set aside.

Mix chia seeds and water in a small bowl. Set aside in the fridge for 15 minutes to gel. This is our chia “egg”.

In the bowl of your stand mixer, beat together coconut oil and coconut sugar until creamy.

Add in the chia egg and vanilla extract and beat, again, until combined.

Beat in whole oats, ground oats, yeast, flaxseed meal, cinnamon, baking soda, and salt.

Stir in dark chocolate chips/chunks.

Use a large cookie scoop to scoop out 16 dough bites — place 8 onto each prepared baking sheet.

Press down onto each cookie dough ball using the heel of your hand until they slightly flatten on the top — they should be 1 inch thick.

Chill dough for 30 minutes in the fridge.

Preheat oven to 350 degrees F, then bake for about 10 minutes.

Cool before transferring them to a wire cooling rack and enjoying!

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