In a large mixing bowl, or bowl of a stand mixer, add the egg, coconut oil, sugars, vanilla, cinnamon and salt. Mix until combined.

Add the baking soda, oats, flour, and flaxseed and mix until combined. Mix in the chocolate chips.

Form the dough into balls and place on a cookie sheet lined with a Silpat or parchment paper. Top with more chocolate chips if desired. Cover with plastic wrap and refrigerate or at least 2 hours or up to 5 days. This will help the cookies not to spread. (Shortcut: Freeze for about 15 minutes.) Also, the cookies won’t spread much after being chilled so if you want the cookies to be a little flatter press down slightly.

Preheat oven to 350 F, line 2 baking sheets with a Silpat or parchment paper. Place the cookie dough balls 2 inches apart. Bake about 9 minutes or until edges and top are just beginning to set. Do not bake longer than 10 minutes to ensure the cookies are still soft. They will firm up as they cool. Let cookies cool for 5 minutes before transferring to cooling rack.

Store cookies in an airtight container for up to 1 week or freeze for up to 4 months. The cookie dough can be stored in an airtight container for up to 5 days or in the freezer for up to 4 months.