In a large mixing bowl, combine flaxseed meal, oat milk, and coffee. Mix well and set aside.

In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. (When measuring the flour, fluff it up with a fork and then scoop it into a measuring cup using a spoon. It needs to be 280 g and no more than that or the dough will be too crumbly!) Set aside.

Now that the flax mixture is ready, in the same bowl, add in the olive oil, sugar, vanilla extract, and almond extract. Mix well. Slowly add the dry ingredients, a few scoops at a time. Do not overmix.

Once the mixture is combined, mound into a ball and shape into a rounded rectangle. The dough should be cohesive and shiny. You should easily be able to form it into a ball at this point. Wrap tightly with plastic wrap and chill in the fridge for at least 2 hours (or up to 3-4 days).

When ready to bake, preheat oven to 350 degrees F and line one large baking sheet with parchment paper. Remove dough and cut into 12 even squares. Using your hands, round individual squares into thick circular discs.

Place the discs on the baking sheet and gently press down with your fingers. (Refer to the image above to see how!) These cookies will spread and need a good amount of space so only bake off 6 at a time, in batches. Once flattened, generously sprinkle some flaky salt on top.

Bake in the center of the oven for 16 minutes for a crispy, chewy texture. If you want them a little more gooey, try 14 or 15 minutes. You can also opt to not flatten them as much as I do for an even more gooey interior.

Let the cookies sit on the pan for about 2 minutes. Then, using a very thin spatula, carefully transfer the cookies to a cooling wrack. Let cool for a few minutes and enjoy!