Preheat the oven to 350ºF and line a baking sheet with parchment paper.
In a large bowl, whisk together the ground flaxseed and water, and let thicken for 5 minutes.
To the same bowl, add the coconut oil, coconut sugar, almond butter and vanilla. Add the almond flour and sprinkle the baking soda and salt evenly over the mixture. Use a spatula or wooden spoon to stir until well combined, adding 1-2 tablespoons water if the mixture is too dry. Fold in the chocolate chips.
Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheet. Press each ball down slightly and sprinkle with flaky sea salt. Bake for 10-13 minutes or until the edges are just starting to brown.
Cool on the pan for 5 minutes and then transfer to a wire rack to finishing cooling. Makes about 16 cookies.