1/2 cup of fiber mixture (equal parts: oat bran, wheat bran and psyllium husk)
1/4 cup of ground flax seed
1/3 cup organic evaporated cane juice
1 teaspoon baking soda
1 cup super chunky macadamia nut butter
1 large egg (substitute: 1 tablespoon of corn starch and 2 tablespoons water)
1/2 teaspoon vanilla extract
1/2 cup Ghiradelli semisweet mini chocolate chips (substitute: 1/2 cup of semisweet chocolate chips)
1/2 cup grain-sweetened chocolate chips

Preheat oven to 350°F. Mix all ingredients thoroughly in medium bowl except chocolate chips. Once other ingredients are well mixed, mix in chocolate chips. Using moistened hands, form a generous 1 tablespoon of dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart. Optionally, you can keep your cookie sheets clean by lining them with aluminum foil or parchment paper.

Bake cookies until puffed, golden on bottom and still soft to touch in center, about 20-25 minutes for firm flaky cookies. Cool on sheets 5 minutes. Transfer to racks; cool completely, or as long as you can, until you have to eat one.

Makes about 24 cookies. Total preparation and baking time, 35 minutes.