In a medium sized bowl, mix together the coconut oil/ghee, coconut sugar, egg/flax egg, and vanilla, until smooth.
Add the almond flour, cinnamon, salt, and baking soda, and mix together until incorporated.
Next, fold in the chocolate chunks/chips.
Refrigerate the dough for at least 30 minutes, for the best result.
Preheat oven to 350 F, and line a baking sheet with parchment paper.
Using a cookie scoop or a spoon, form 12 cookies and line them up on the baking sheet.
Bake for 10-11 minutes, until the cookies begin to turn golden at the edges - if they look soft when they come out of the oven, that is ok! They will settle and achieve the perfect chewy texture.
Sprinkle with flaky sea salt and enjoy!