Preheat your oven to 350 degrees and line a baking sheet with parchment. Go ahead and mix your flaxmeal and hot water in a small bowl and set it aside to thicken.

Whisk together the flours, baking powder, rosemary, and sea salt in a bowl to aerate and combine. Set this bowl aside for now.

In the bowl of a stand mixer (or with a large bowl and a handheld mixer), beat the butter (or coconut oil) until it looks fluffy and creamy. Add the sugar and continue to beat until the sugar begins to dissolve into the fat (it will turn a lighter brown color when this happens). Add the vanilla extract and your thickened flax mixture and beat until just combined. 

Add your dry mix to your wet ingredients, beating until you have a cohesive cookie dough without any flour remaining in the bottom of the bowl. Add the chopped chocolate and mix just enough so that it is evenly incorporated into the dough.

Scoop rounded tablespoonfuls of dough and place them on your lined baking sheet at least 1 1/2 inches apart. Gently flatten the tops of the cookies with your fingers. Bake in your pre-heated 350 degree oven for 13 minutes or until the edges and bottoms are beginning to turn golden brown. Let the cookies cool on the sheet for 15 minutes, then move them to a rack to cool completely before enjoying.