Preheat your oven to 350 degrees.
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 chocolate chips and mix together using a rubber spatula. Spread the cookie dough evenly into a 8 or 9" cast iron skillet.
Bake for about 25 to 30 minutes, or until golden brown and it has reached the consistency you desire (some prefer the middle a little gooey). Remove from oven and immediately sprinkle on some Maldon sea salt flakes if desired. Enjoy!