Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
In a food processor, process the dates and pecans together until it becomes a crumbly texture.
Add the cocoa powder, salt and baking soda.
In a small bowl, add the vanilla, ground chia or flax and water and stir well to blend thoroughly. Add the chia/flax egg-vanilla mixture to the food processor and process until the batter is relatively smooth. It is going to be stickier than a traditional cookie dough.
Add in the chips or chunks and pulse a few times to combine.
Because these cookies do not spread much, you will need to shape each one.
Scoop tablespoon-sized dollops of batter onto the cookie sheet and use your fingers to gently shape and flatten each cookie. It is helpful to keep your fingers wet as you shape the cookies so the dough does not stick to your hands.
Bake cookies for 12-15 minutes or until the edges are firm and you smell brownies cooking in the oven. Allow the cookies to cool on the sheet for 10 minutes and then place on a wire cookie rack to cool completely.
Though these cookies are okay after baking, they are definitely best when placed in the freezer and enjoyed frozen. Trust me on this one, ok?