Preheat oven to 350.
Grind flax seeds in a blender until they become a fine powder, then add the coconut milk and blend for about 30 seconds more and set aside.
In a large bowl, sift together cocoa, flour, baking soda and salt.
Cream the sugar and oil in a seperate large bowl.
Add the flax/soy milk mixture and mix well. Stir in the vanilla.
Slowly mix in the dry ingredients into the wet ingredients.
Mix in the chocolate chips.
Roll dough into balls and flatten into disks about 1 1/2" in diameter.
Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.