In a large bowl, mix together all the flours, chia, baking soda and salt. Set aside.
In a food processor with metal blade or stand mixer with paddle attachment, cream the macadamia nut oil, coconut oil, sugar, maple syrup, vanilla bean and vanilla extract until well incorporated.
Add the flour mixture and mix together. Scrape down the sides at least once.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Using a half ounce ice cream scoop, scoop up the dough and level it flat and release the scoop onto the parchment.
Flatten to about a 2-inch diameter and repair any cracks on the sides.
Bake for 10 - 12 minutes or until the edges are lightly browned.
When finished baking transfer to wire rack and let cool completely.
You will want to make all the cookies once you make the dough. The chia seeds will continue to expand and will change the texture.