Peanut Butter Chocolate Chip Cookies

1 cup natural peanut butter
1/2 cup virgin coconut oil
1/2 cup vegan margarine
1 cup raw sugar
1/2 cup pure maple syrup
1 tsp vanilla
2 Tbsp ground chia seeds
6 Tbsp warm water
1 cup all purpose flour
1.5 cups sprouted whole wheat flour
1/2 tsp salt
1 tsp baking powder
1.5 tsp baking soda

3/4 cup non dairy chocolate chips 

In a small bowl, mix the ground Chia seeds and the water together. Set aside. 

Cream together the peanut butter, coconut oil, vegan margarine and sugar in a large bowl. Once smooth and a little fluffy, add in the maple syrup, chia mixture and vanilla. Mix to combine. 

In a separate bowl, sift together the flours, baking soda, baking powder, and salt. Add the chocolate chips. 

A bit at a time, add the dry ingredients to the wet. Mix until it is thoroughly combined. Roll dough into balls approximately 1.5 inches in diameter, and place on parchment lines cookie sheet. Flatten with the bottom of a cup or fork until they are about 1/2 inch thick. Bake at 375 for about 13 minutes. 

Remove from oven and let sure for about 5 minutes before transferring. Store in an airtight container.