You can use pre-ground chia and flaxseed meal for these cookies, however be aware that this will effect the liquid portions. Freshly ground seed meal will be more oily, where as the bought options will be drier. Most commonly you will need a litle more liquid with the bought options.
Preheat your oven to 175c. Place the flaxseed meal into a blender and blend to a course meal. Follow with the chia seeds also blending to a meal. Place the ground flaxseeds and chia seeds in a large mixing bowl and combine with salt, pepper, rosemary, cumin powder and celery seeds. Set aside.
In a separate bowl combine the almond butter, seeded mustard, extra virgin olive oil and water. Mix well then add to the dry ingredients and use your hands to mix everything together, bringing to a pliable dough that forms one large ball easily. If the mix seems a little crumbly just add a touch more water (conversely if its too wet add a little more chia or flaxseed meal).
Take roughly heaped tablespoon amounts and roll into balls, then flatten the balls out with your hands to a disc shape between your hands. Place each cookie onto a baking tray lined with baking paper. Continue shaping the cookies until you have used all of the dough.
Place the cookies in the oven and bake for 17 minutes, or until golden around the edges. The cookies will puff up and spread out a little while cooking. Remove the cookies from the oven and leave them to cool on the tray for at least 5 minutes before transferring to a wire rack to cool. (If you try to move them too quickly they will crumble while still hot).
Leave cookies to slightly cool on the wire wrack till you are ready to eat them! If you like your cookies a little soft in the middle you can cover them with a tea towel while they are cooling, otherwise leave them uncovered and they will develop a lovely crunch.
These cookies can be stored in an airtight container and kept in the pantry for two days, or refrigerated for one week. They will also freeze well, but I doubt they will last that long. ;-)