Make flax egg by mixing 1 tbsp flax seed meal with 2.5 tbsp warm water in a large bowl.
Add the nut butter, maple syrup, and vanilla extract and mix well.
Mix the baking powder and salt into the almond flour. Add to the bowl.
Add oats, coconut, seeds, chocolate. Mix everything until well combined. Press and mix to evenly hydrate the dry ingredients. Chill for half an hour.
Preheat the oven to 340 deg F (170 C). Scoop and place on parchment lined baking sheet. Press to shape into flat cookies. Press chocolate chips on top.
Bake for 18 to 20 mins. Cool completely then store on the counter in a covered container for the week. Refrigerate for a few weeks. Freeze for upto 2 months.
