Preheat the oven to 350°F
Stir the flax seed meal and warm water together in a small bowl. Set aside.
Melt the coconut oil in the microwave or in a small pot and set aside to cool slightly.
In a small mixing bowl combine the flour, xanthan gum, baking soda and salt.
Place the sugars in a large mixing bowl. Pour in the coconut oil and use a hand or stand mixer to beat for 1 minute.
Stir in the milk, vanilla and flax/water mixture.
Add the dry ingredients and stir until well combined. Using a wood spoon or spatula, stir in the chocolate chips.
Portion the dough onto a parchment lined cookie sheet using about 2 Tbsp dough per cookie.
If your kitchen is particularly hot and the dough seems too soft, refrigerate for 5 minutes (no longer). Otherwise send these straight to the oven.
Bake for 12-14 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.