Step 1

Make "chia eggs" by whisking together ground chia and water. Let sit for at least 5 mins.

Step 2

In a large mixing bowl combine oats, almond flour, gluten-free flour, baking powder, sea salt and cinnamon. Mix to combine.

Step 3

In a separate smaller bowl, combine your wet ingredients: chia eggs, melted coconut oil, maple syrup, and vanilla. Whisk to combine.

Step 4

Pour wet ingredients into dry and stir to form a sticky dough. Add chocolate chunks and mix again. Cover bowl with clean dish towel and refrigerate cookie dough mixture for 20-30 minutes (this allows for easier, non-sticky rolling).

Step 5

Preheat oven to 350F/175C. Line a baking tray with parchment paper and gently form dough into balls, about the size of a golf ball. Place cookie dough balls on baking tray, approx. 2 inches apart from each other, and push down to flatten. Bake cookies for 10-12 mins. Or until golden and browned.