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Preheat oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
Add flax seeds and water to a small bowl. Whisk using a fork to combine. Let sit for 5 minutes.
Add dates, melted coconut oil and applesauce to the bowl of a food processor and blend on high until you get a smooth puree.
Add the flax egg and vanilla extract and mix to combine.
In a medium sized bowl, add flour, cacao powder, baking soda, baking powder, cinnamon and salt. Mix to combine.
Transfer the flour mixture into the food processor and pulse until combined or until you no longer see any of the flour mixture. Be careful not to overmix.
Transfer the mixture into the bowl in which you mixed the flour. Add the chocolate shavings and chopped dark chocolate. Fold in using a rubber spatula.
Scoop out about 2 tablespoons of dough to make each cookie. Place onto your baking sheet.
Moisten your hands with water and gently flatten the cookies.
Garnish with a few extra chunks of dark chocolate if desired.
Bake for 8 minutes.
Remove from the oven and cool on the pan for 5 minutes.
Sprinkle with fleur de sel and transfer on a cooling rack to cool completely.
Store in an airtight container in the fridge for up to 5 days.