Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.

Add the ground flaxseed and water to a bowl and stir to combine. Allow to sit for 5 minutes to thicken.

Stir in the almond butter, coconut sugar, shredded coconut baking soda, and optional chocolate chips. Stir well until a dough forms.

Use a cookie scoop (or your hands) to scoop the dough into cookies, using your hand to slightly flatten and leaving enough space for the cookies to spread.

Transfer to the preheated oven and bake for 12 minutes or until baked through. Allow to cool on the baking sheet for 5 minutes before carefully transferring to a cooling rack.

Serve topped with flakey salt if desired.