Line a baking sheet with parchment paper.

Melt 1 cup of your chocolate chips on the stovetop or by microwaving in 30 second intervals.

Stir melted chocolate and espresso beans together in a small bowl.

Pour chocolate and bean mixture onto parchment and spread out into a single-bean thick layer.

Refrigerate 30 minutes, until chocolate becomes solid.

Whisk flax seeds and water together in a small bowl.

Allow to sit for at least 10 minutes.

While your chocolate hardens and flax mixture sits, start working on the cookies.

Preheat oven to 375.

Grease a couple of cookie sheets or line with parchment paper.

Stir flour, baking soda, salt and cinnamon together in small bowl.

In a separate bowl, mix margarine, sugars and vanilla until creamy.

Add flax mixture and stir until blended.

Add dry ingredients and mix until blended.

Remove chocolate-espresso bean mixture from fridge and break into small bits, or chop it up with a knife.

Add espresso-chocolate to cookie dough, along with remaining chips and walnuts. Stir until blended.

Drop heaping tablespoonfuls onto cookie sheets.

Bake 9-11 minutes.

Allow to cool for a few minutes before removing from cookie sheets.