Preheat oven to 350 degrees F and line a rimmed baking sheet with a silicone baking mat.

Combine flaxseed and water in a small bowl, then place in the fridge to set for 15 minutes. This is our flax “egg”.

In a large bowl, beat together the coconut oil, almond butter, and coconut sugar until combined.

Add the flax egg and vanilla and mix until smooth.

Beat in the coconut flour, baking soda, and salt.

Stir in the chocolate chips/chunks.

Use a large cookie scoop to scoop the dough into 12 balls, then place onto the prepared baking sheet.

Bake for 10 minutes in the preheated oven.

Sprinkle with Maldon sea salt, let cool for 5 minutes on the cookie sheet, then move to a cooling rack to cool completely.

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