Preheat the oven to 350°F.
In a large mixing bowl, combine almond butter, coconut sugar, ground flaxseeds, and vanilla extract. Gently fold together using a spatula. Once the ingredients are combined and almond butter is less sticky, use your hands to ensure everything comes together. Do not over mix as it can crumble and break apart.
Fold in chocolate chips, saving some to top the cookies.
Using your hands, create 1-inch balls and place them on a parchment-lined baking sheet. Press down slightly to flatten and top with the remaining chocolate chips.
Bake for 10 minutes. When ready, remove from the oven and immediately sprinkle with salt. Transfer cookies to a cooling rack; they will firm as they cool. Cookies can be kept refrigerated for up to 2 weeks or in the freezer for up to 2 months.
Nutritional analysis per cookie (if using coconut sugar): Calories: 162, Fat: 12g, Saturated Fat: 2g, Cholesterol: 0mg, Fiber: 2g, Protein: 5g, Carbohydrates: 10g, Sodium: 15mg, Sugars: 4g, Net Carbs: 8g
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