Combine flax seed meal and water in a cup. Whisk and set aside for 5 minutes. These will be the vegan eggs.

In a medium bowl combine all-purpose flour, baking soda, salt and ground cinnamon. Mix to blend.

In a large mixing bowl whisk together coconut sugar and olive oil until smooth. Add vanilla extract and the flax seed eggs and whisk for 10-15 seconds.

Gradually add the dry ingredients, mixing gently with a wooden spoon.

At the end fold the chocolate chips into the dough. Mix carefully to distribute them evenly. The dough will be thick so you can help yourself with a hand.

Optionally refrigerate the dough for 30 minutes. You can skip this step if you prefer your cookies to spread more. By refrigerating them, they will spread less during baking.

Preheat oven to 350º F/ 180º C. Line two baking tins with sheets of parchment paper.

Use an ice cream scoop to make balls and arrange them on top of the prepared tins. Keep at least 2 inches of distance between the cookies (especially if the dough has not been refrigerated).

Bake for 10-12 minutes or until the bottoms start becoming just a bit darker then the rest of the cookies. Beware that the coconut sugar burns easier than the cane sugar.

Let the cookies cool on a wire rack or on top of the baking tin.