Preheat oven to 350°F. Line a cookie sheet with parchment paper; set aside.
In a food processor or blender add the seeds. Blend until a coarse flour-like powder forms.
Pour the seed flour, brown rice flour, tapioca flour, baking soda, baking powder, salt and optional cinnamon + acacia/psyllium. Stir to combine.
Pour maple syrup and oil into flour mixture. Whisk until smooth.
Fold in chocolate chips.
Roll into approximately 16 golfball sized rounds. Place each round on the parchement paper lined cookies sheet. Flatten each round with the palms of your hands.
Bake for 13 minutes or until the edges are beginning to brown and all is turning golden.
Remove from the oven and let cool before serving.