Prepare the flax egg first, set aside. Position your oven rack to the middle and preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.

Combine dry ingredients well in a bowl and set aside. With an electric hand mixer, cream together coconut oil, almond butter, maple syrup and coconut sugar until smooth. Add in the vanilla and flax egg on medium speed, then stir in the dry ingredients until fully combined. Gently stir in the chocolate chips to evenly distribute.

Chill the dough in the fridge for 10 minutes.

Using a medium cookie scoop, scoop dough onto parchment lined cookie sheet about 2” apart. Use a second baking sheet if necessary. Bake in the middle rack for 12-15 minutes or until cookies are set and tops are bumpy.

Allow to cool on the baking sheet 2 minutes, then carefully transfer to wire racks to cool completely. Enjoy!