-
In a large bowl, combine chia seeds and water and allow to stand for 5 minutes.
-
Add peanut butter, coconut sugar, baking powder, vanilla, and stir well to combine (I like to use a rubber spatula for this). Add chocolate now, if using. Let the dough sit in the fridge for at least 20 minutes.
-
Heat oven to 350°F. Line a baking tray with parchment paper. Roll spoonfuls of dough into ping pong sized balls and arrange them evenly spaced on the tray (I can usually fit 12 cookies on a large-sized baking tray).
-
Take a small piece of parchment paper, place over each cookie and gently press down with your palm or the flat base of a drinking glass to slightly flatten. You can do the traditional fork-print grid now if you’d like, but it’s not required. Sprinkle a pinch of sea salt flakes on each cookie, if using.
-
Bake for 10 to 12 minutes. Allow to cool on the tray for 10 minutes before transferring to a plate or wire rack to cool completely. (They’re more likely to fall apart if you don’t give them this cool time on the tray.)