Prepare the flax egg by combining the ground flaxseed with 3 tablespoons of water. Set aside for 10 minutes.
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or a cookie sheet and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate small bowl, combine your coconut oil, almond butter, and flax egg and mix well.
Combine your ingredients and mix until combined. Fold in your chocolate chips. If the batter is too thick/crumbly, add some milk until a thick dough remains.
Form 12 small balls of dough and place on the lined pan. Press each ball into a cookie shape and top with several chocolate chips. Bake for 12-15 minutes, or until the edges slightly crisp up.
Remove cookies from the oven and allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
* Only add the milk of choice if the batter is too crumbly. Keto chocolate cookies can keep at room temperature for up to 5 days. They are best stored in the fridge (for up to 7 days) or the freezer (they are freezer friendly). They can keep in the freezer for up to 6 months.