Preheat your oven to 350 and line two baking sheets with parchment paper or silicone baking liners.
In a medium sized bowl sift your almond flour, chickpea flour, salt, baking soda and flax seed then mix until well combined.
In a standing mixer (or in a separate medium sized bowl with a hand mixer) beat your coconut sugar, almond butter, coconut oil and vanilla together. be careful not to over mix!
Next add your egg and mix until totally combined.
Combine your wet and dry ingredients together and once totally mixed,
Fold in the chocolate chips, then set your cookie dough in fridge to chill for at least 45 minutes.
Once chilled, roll into 16 smaller balls and place them in the oven to cook for 11-13 minutes. Be aware that these cookies will burn easily and be prepared for them to not look totally cooked and somewhat soft when they come out, that's what you want! set them aside to cool before serving.
Store in a container in the fridge.
