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Preheat the oven to 350° F 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, sugar, almond butter, and vanilla. Whisk until well combined.
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 to 2 tablespoons of 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 to 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 finish cooling.
When the cookies are completely cool, they can be stored in an airtight container or frozen.