Preheat oven to 350°.
Cut parchment paper to fit on a baking sheet. Set aside.
Mix chia seed with 6 tablespoons water and set aside.
To a large bowl add both flours, flaxseed meal, protein powder, baking soda, and salt. Set aside.
To a mixer bowl add dairy free butter and both sugars. Cream on medium speed for 5 minutes.
Turn off beater and add the prepared chia seed mixture, vanilla and banana. Mix well on medium speed.
Add the dry ingredients and keep mixing until just combined.
Remove the mixing bowl and fold in the chocolate chips.
Scoop heaping tablespoons on the prepared cookie sheet. This will make 24 cookies. You may need two or three cookies sheets depending on the size of your baking sheets. Roll into balls and place 2” apart and flatten with the bottom of a glass to about ½” thick.
Bake at 350 degrees for 12 minutes.
Cool on a wire rack.