Preheat your oven to 350 degrees and line a baking sheet with parchment paper.

Combine the flaxseed meal and water in a small bowl and mix together. Let sit for about 5 to 10 minutes to thicken.

Using a large mixing bowl, add in your flax egg and add in the coconut oil, coconut sugar, almond butter and vanilla extract. Mix together by hand until smooth.

In a separate bowl, mix together the almond flour, coconut flour, baking soda and kosher salt. Slowly add the dry ingredients into the wet and mix together until just combined. Don't over mix.

Add in the semi-sweet and bittersweet chocolate chips and mix together using a rubber spatula. Use a cookie scoop and scoop out tablespoon sized cookie dough balls and place on the baking sheet. Gently press down (just slightly) with your hands. I baked 12 cookies on one baking sheet. The cookies do not spread.

Bake for about 12 to 13 minutes, or until golden brown. Remove from oven and immediately sprinkle on kosher salt or sea salt if desired. Let cool slightly before serving. Enjoy!