Preheat oven to ] 350 [ degrees and line ]2 [metal baking sheets with parchment paper.
Add vegan butter or coconut butter, cashew butter, maple syrup, coconut sugar, almond extract, vanilla and salt to a mixing bowl. Use a hand mixer to mix on high speed for ]60[ seconds until fluffy. Add in the flour and mix on low just until combined. The texture should be a bit crumbly, but still hold together. If it is too dry, add ]1-2[ tbsp of water. If too wet, add ]1-2 [tbsp of flour.
Use a ] 1.5[ tbsp scoop to scoop out ]30 [ cookies onto the baking sheets spread ]1.5 [” apart. Use a flat-bottomed glass to press each cookie down to ]1/4[ ” thick. Bake for ] 12-15[ minutes until the edges are just barely golden. Remove from oven and set aside to cool for ]5[ minutes.
Meanwhile, add the chocolate chips and coconut butter or oil to a microwave safe dish and heat at ] 50[ % power in ]30 [second increments, stirring in between, until melted. Use a spoon to drizzle the melted chocolate over the cookies. Immediately sprinkle with almonds and sea salt. Let cool completely before enjoying. (Placing in the fridge for ]5-10[ minutes expedites this process!)