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In a large bowl, beat the ½ cup unsalted butter until fluffy (about 1 minute). Then mix in the ½ c pure maple syrup, ½ c cashew butter, 1 egg, 2 tsp pure vanilla extract, and ¼ c low fat plain greek yogurt until well combined.
To make hemp flour: Blend the hemp hearts in a food processor, blender, or coffee grinder until a flour forms. It should only take a couple pulses.
If using a flax egg: Mix together 3 tbsp water with 1 tbsp flaxseeds and let it sit for 5-10 minutes until it thickens. Then mix in.
Mix in the 1 ⅔ c almond flour, ⅔ c hemp hearts or hemp flour, 1 tsp baking soda, ½ tsp salt, and 1 cup semi sweet chocolate chunks.
Let the dough chill in the fridge for 30 minutes (overnight is fine too) to stiffen up and rehydrate.
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper or silicon mat.
Use a cookie scoop or spoon to scoop out 12 even balls. Gently roll into balls.
Bake for 8 minutes; remove the cookies and slam/drop the pan on the counter twice to flatten them a bit.
Return to the oven for another 5 minutes or until the edges are just set and golden.
Remove from the oven and slam on the counter once more. Then let them cool for 15 minutes on the counter.
Move them to the freezer to fully cool and set up.
Top with flaky sea salt and use a spatula to carefully remove the cookies from the tray.