Preheat oven to 350°F. and lightly grease a 6-inch or slightly larger cast iron skillet.
Add almond butter, coconut oil, maple syrup, almond milk and flaxseed mixture to a large bowl or to the base of a stand mixer. Use a hand mixer (or stand mixer) and beat together ingredients until smooth and creamy.
Add almond flour, sea salt and baking soda. Beat again until smooth and creamy. Stir in dark chocolate chips. Spoon cookie dough into greased cast iron skillet.
Bake for 20 to 23 minutes, or until toothpick inserted into the center comes out clean. To brown the top of the cookie skillet (if necessary), turn on the broiler and broil cookie skillet an additional minute, being careful not to overcook. Carefully remove cookie skillet from oven and let sit to cool slightly. Cut cookie skillet into quarters, or serve with a scoop of dairy-free ice cream and multiple spoons!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.