Preheat the oven to 350°F.
If you haven't mixed your ground chia seeds with the warm water, do so now and allow to sit for about 5 minutes to thicken.
Add all wet ingredients into a large mixing bowl and whisk until fully combined.
Add all dry ingredients into a medium mixing bowl and stir or whisk until fully combined. Pour the combined dry ingredients into the bowl with the wet ingredients and stir until completely incorporated.
Using either a food processor or a sharp knife, chop the candy canes into tiny bits. Add about 2/3's of the candy cane pieces to the cookie batter. Set aside the remaining candy cane pieces.
Add the marshmallows and chocolate chips to the cookie batter and stir well.
Spoon cookies onto parchment-lined baking sheets; each cookie should equal one level tablespoon. Bake in preheated oven for 15 minutes.
After cookies bake for 15 minutes, remove from oven and sprinkle the tops of each cookie with the remaining candy cane pieces. Return the cookies to the oven and bake for one to two more minutes.
Remove the cookies from the oven and let cool on the baking sheets for 5 minutes. After 5 minutes, slide the parchment paper containing the cookies off of the baking sheets and directly onto the counter or cutting board. Allow the cookies to cool 5 to 10 more minutes before enjoying.