Preheat oven to 350°.
In a small bowl, soak the flaxseed meal in the coconut water as you get the other ingredients ready.
Sift the flour, baking soda, salt and wheat germ in a large bowl and whisk them together. Put aside
Using a stand mixer with the paddle attachment, beat together the butter and brown/cane sugar until fluffy, about 2-3 minutes.
Add the eggs, one at a time, stopping to scrape down the side of the bowl before adding the next egg.
Add the vanilla and the soaked flaxseed meal and mix well.
Set the mixer to medium-low, and slowly add the dry ingredients into the bowl in 3 parts. Turn off the stand mixer once all the flour has been incorporated. DO NOT overmix.
Scrape down the sides of the bowl. Gently fold in the oats, chocolate chips and nuts making sure to incorporate them well.
Using a small spoon, scoop bite-sized pieces of dough onto a baking sheet lined with a silicone mat. Freeze for 10 minutes and then pop in the oven for 10-13 minutes ( I bake mine for 11).
Let sit for a few minutes if you can wait and resist eating the entire tray at one time.
I generally only bake 5-6 at a time and freeze the rest to bake fresh and enjoy over a couple of weeks.