Crunchy, crispy cookies studded with chocolate chips.
Mix the linseed with the water and set aside.
Beat the coconut oil with the coconut sugar until combined (a wooden spoon is great for this).
Add the vanilla extract to the linseed mix and mix well.
Stir in the salt, soda, oat and flour and combine until you have a soft dough.
Either add the chocolate chips in now, or add them to the top of the cookies once shaped.
Divide the dough in two, then in two again and finally divide each piece into three. You will end up with 12 pieces which should be spaced apart on two lined baking trays and then squashed flat (press the chocolate chips in now if you didn't mix into the dough).
Bake at Gas Mark 3 (325f / 160c) for 12 minutes. Remove from the oven and allow to cool on the tray. They will start off very soft but will firm up and go crispy one they cool.