In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
In a cup, combine the ground flax seed and milk and set aside.
In a separate bowl, cream the palm oil with a hand blender. Continue to blend and add in the agave, flax gel, and vanilla and blend ingredients until creamy and mixed thoroughly.
Add the dry ingredients to the palm oil blend and mix together well with a hand blender or by hand until a thick dough forms.
Blend or stir in the mini chocolate chips.
Roll about 1 Tablespoon dough into balls and place on a cookie sheet lined with parchment or a baking stone.
Bake for 8-10 minutes.
Let cool on baking sheet for @ 5 minutes before removing to wire rack to cool completely. These will seem slightly crumbly at first but they will firm up as they cool.
Enjoy!
Notes
The large crystal turbinado sugar adds a little crunch to the cookies (which I love!), but if you don't like this, you can skip the sugar and add a little more agave or some Stevia in place of the turbinado sugar.