Preheat oven to 160°C/320 F fan oven and line two cookie sheets with baking paper.
Mix flax seeds and warm water in a bowl and let soak for 10 minutes.
In a mixing bowl or kitchen machine mix coconut blossom sugar, coconut oil and vanilla. Beat until creamy, add flax seed mixture and mix again.
In another bowl mix flours, salt and baking powder. Add to the batter along with almond milk and mix until smooth. Fold in the raw chocolate pieces.
Drop spoonfuls of batter onto the prepared cookie sheets and bake in the oven for 15-18 minutes. Take out and leave to cool.