In a small bowl combine flax seed meal and water. Stir and set aside.

In another bowl combine all powdered ingredients. Mix to blend.

Whisk together coconut sugar and coconut oil in a large bowl until combined. Add the flax seed mixture and whisk again.

Gradually add the dry ingredients. Mix gently with a wooden spoon to form a dough. At the end add the dark chocolate chips and mix until absorbed.

Let the dough sit in the fridge for 30 minutes.

Preheat oven to 350ºF/ 180ºC. Line two large baking tins with parchment paper.

Make balls out of the dough and arrange them on the baking sheets. Press 4-5 white chocolate chips on top of each cookie.

Bake the cookies for about 10 minutes or until the edges start getting darker and thinner.

The cookies will look unbaked and too soft, which is fine. Let them cool until room temperature before refrigerating them.