Preheat oven to 350° F, set oven rack to middle and line a baking sheet with parchment paper or silicone mat.
In a large mixing bowl, add the nut/seed butter, coconut sugar, maple syrup, vanilla and flax egg and whisk until its a thick, creamy mixture.
In a separate smaller bowl, combine the oat and almond flour, plus the baking powder, soda and salt.
Add the dry ingredients into the wet mixture and fold until it forms a very sticky dough. Add your choc chips until just combined.
Scoop about 2 tbsp sized dollops of dough onto the baking tray, about 2" apart. Try and form them so they're round-ish. With dampened fingers, gently press into the tops of the cookies to slightly flatten them.
Bake for 10 to 12 minutes (12 mins is perfect in my oven), remove from oven and place tray on cooling rack. They will seem undercooked but let cool in the pan for 10-15 minutes. They will firm up until they're perfectly soft with delicately crisped edges. ENJOY!
