Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 

In the bowl of a stand mixer, combine butter and coconut sugar and mix until thoroughly combined. Mix in almond butter and vanilla, then add eggs one at a time. 

In a separate bowl, whisk together almond flour, cocoa powder, baking soda, and salt. With the mixer on low, gradually add to the butter/sugar mixture. Once fully combined, stir in the chocolate chips. The dough will be very thick. 

Form dollops of dough (about 2 TB each) into balls and press into half-inch rounds spaced about an inch apart on the baking sheet. The cookies will not spread much, so ensure they are roughly the size you want when shaping. If desired, sprinkle with flaky sea salt. 

Bake at 350 degrees for ten minutes. Allow the cookies to cool briefly in the pan before transferring to a baking rack to cool fully. Store in an airtight container for up to three days.