Preheat oven to 325°F/160C. Line baking sheets with parchment.

In a small bowl or glass, combine ground flax with 4 tbsp/60ml of water. Stir and set aside for 5 minutes to gel.

In a large bowl, combine oil and sugars. Mix by hand until well combined.

Add the coco powder and vanilla. Stir until a smooth paste forms.

Add the gelled flax mixture and fold in until smooth. Do not over mix or oil will start separating out of mixture.

Stir in the flour, salt, cinnamon, and baking soda until completely incorporated. Dough will be slightly oily, but this is normal.

Fold in the chopped chocolate.

Scoop 2 tbsp/50g amounts of dough. Roll into balls and place on lined baking sheets with 2-3” between them.

Bake for 14 minutes until just crusty on the exterior but not fully set. Due to the coco powder you will not be able to see browning so it is best to rely on timing. Remove from oven and allow to cool for at least 10 minutes on the baking sheet before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.

Store at room temperature in an airtight container for up to 5 days or in the freezer for 1 month. Bring to room temperature before eating.