Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a medium bowl, add the ground flax seeds and 2 tablespoons of water. Stir and let thicken, a few minutes.
Once the flax mixture has thickened, add the maple syrup, almond butter, coconut oil and vanilla. Whisk until combined. It's fine if the mixture is not perfectly smooth. Set aside.
In another medium bowl, combine the oats, almond flour, tapioca flour, baking soda, salt and chocolate chips.
Transfer the wet mixture to the dry mixture. Stir until combined.
Form 6-8 cookies and place on the parchment paper, leaving some distance between each cookie. They do spread. Form a little mound with each cookie. This limits the spread and leads to thicker, chewier cookies. See photos for guidance.
Bake for 13-15 minutes. Let cool for at least 5-10 minutes. They will be delicate when warm.