Start by doing a little prep: Pre-heat your oven to 350°F/177°C and line two baking sheets with parchment paper. No parchment? No problem! If you're baking sheets are nonstick then you're good to go. If not, lightly grease your sheets. Then, set them aside for now.
Next, in a small bowl, stir together the ground flaxseed and the water. Set this aside, too.
In a medium-sized mixing bowl, add all of the DRY ingredients and stir well.
Next, add the WET ingredients to the mixing bowl, including the flaxseed/water mixture. Stir until all flour is incorporated.
Form 10 packed dough balls by either using an ice cream scoop (you can buy my favorite kind HERE) or a 1/4 cup measuring cup. Place the scoops face-down on your baking sheet and squeeze the retractable handle or trigger slowly to release the dough ball.
After ten dough balls are formed. take any remaining chocolate chips or dough sitting in the bottom of the bowl and carefully add it to the tops of the balls.
Bake these beauties in your pre-heated oven for 13-14 minutes or until the edges of the cookies turn a light, golden brown color. You'll want to let them rest on the cookie sheet for about 3-5 minutes before transferring them to a cooling rack. While you wait, add your candy coated chocolate candies to the tops of each cookie. I typically add 5 - 6 candies per cookie.
After those 3-5 minutes have passed, transfer those gorgeous monster cookies to a cooling rack and prepare your taste buds for a special treat unlike anything you've had before.