Preheat oven to 350°F and line a baking sheet with parchment paper.
Mix together the flaxseed meal and water, and set aside for about 5 minutes. In the meantime add to a large bowl the almond butter, coconut oil, coconut sugar and vanilla extract, and mix with a whisk, a stand or hand mixer.
Add the flaxseed that's been soaking in water into the mixture, and mix again to combine the ingredients.
Now add the dry ingredients to the bowl - almond flour, coconut flour, baking soda and salt. Mix just until the dough comes together.
Using a spoon mix the chocolate chips into the dough.
Scoop the dough onto the prepared cookie sheet, about 1½ tablespoons per cookie, then flatten each cookie slightly with your hand. Use a medium cookie scoop to make this process easier.
Bake for 8 to 10 minutes in the preheated oven, or until the bottom and edges start to turn golden brown. Cool in pan on wire rack. Store cookies in an airtight container.
I make this recipe all the time in my stand mixer because I find this to be the easier way. But like I mentioned in the instructions above, you may use a hand mixer or just a whisk. A food processor works well also.If you choose to substitute the chocolate chips with my homemade chocolate recipe, follow the recipe for the chocolate and make it into a bar, then chop it into little pieces. You don't have to temper the chocolate, but it does need to be chilled before you mix it into the cookie dough so that it holds it's shape.Try my original Chocolate Chip Cookies recipe - Click here for the recipe.