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Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
Whisk the almond butter, flaxseed meal, coconut sugar, vanilla extract and warm water in a medium mixing bowl until blended and smooth.
Add the oat flour, baking soda, optional salt, and chocolate chips to the bowl of wet ingredients. Stir until completely combined into a thick cookie dough.
Using a small cookie scoop or a heaping tablespoon measure, scoop 10 portions of the cookie onto the prepared baking sheet, spacing about two inches apart. Flatten the dough into circles.
Bake the cookies in the preheated oven for approximately 8 to 11 minutes until just set and pale golden.
Let the cookies cool on the cookie sheet for 1 minute, then transfer to a cooling rack to cool completely.