1. Combine 1/2 cup hot, strong coffee into a mug with 2 tablespoons ground flax. Let sit for 5 minutes to allow flax to absorb liquid.
2. Combine maple syrup, almond butter, coconut sugar, vanilla and almond extracts into a large mixing bowl and using an electric mixer blend until a smooth, creamy batter forms.
Add the flax/coffee and blend again to combine.
Using your spatula, make a hole in the center of the batter. Add almond flour, cocoa, baking powder, baking soda and salt.
Stir to combine the dry into the wet ingredients until mixed. Fold in chocolate chips. Refrigerate batter for one hour or freeze for 20 minutes before forming cookies.
3. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
4. Once batter has chilled, drop 2 tablespoons of cookie dough onto the baking sheets 2 inches (5 cm) apart. Flatten each cookie slightly with your fingers and top with large crystal salt and sprinkle with slivered almonds.
5. Bake 14 minutes. Do not overbake, cookies will become crispy once cooled.

thank you