Begin by making the flax “egg.” To do so, stir together 1 tablespoon ground flax seed and 3 tablespoons water in a small bowl. Allow mixture to sit, stirring occasionally, until very thick and goopy like a beaten egg, about 10 to 15 minutes.

Preheat the oven to 350 degrees F and lightly spray a baking sheet (or line it with parchment paper).

Add the flax “egg” to a stand mixer, along with the softened coconut oil, pure maple syrup, almond butter, and vanilla extract. Fit the stand mixer with the paddle attachment and beat until mixture is completely creamy and there are no visible chunks of coconut oil.

Add the almond flour, tapioca flour, baking soda, and sea salt and mix until combined. Mix in the vegan chocolate chips.

Drop spoonfuls of dough on a baking sheet according to the size of cookies you like. I enjoy making mine fairly large.

Bake for 8 to 15 minutes, depending on your desired level of chewiness or crunch. For me, 11 to 12 minutes is the sweet spot of ultimate goo-to-crunch.

Allow cookies to sit 5 minutes before using a spatula to remove them from the baking sheet.