Soak chia seeds in water 5 minutes.

In large mixing bowl, combine chia seed mixture, coconut oil, maple syrup, vanilla extract and butter extract. Using hand-held mixer set to medium speed, beat 1 minute.

Sift and stir together flour, baking powder, baking soda and salt.

Add dry ingredients to wet ingredients; stir until well combined and dough begins to hold shape. Cover; freeze 15 minutes or place in refrigerator at least an hour, up to 24 hours.

Preheat oven to 350 degrees F. Line sheet pan with parchment paper. Let cookie dough sit at room temperature about 10 minutes.

Using about 1-1/2 tablespoons per cookie, arrange cookie dough balls on prepared baking sheet. Flatten each cookie.

Bake 8 to 10 minutes, until edges are slightly golden brown. Place cookies on cooling rack until completely cooled.

Using hand-held mixer set to medium speed, beat together icing ingredients 2 minutes. Evenly spread icing on cooled cookies. Sprinkle with additional chia seeds.