With a mixer combine coconut sugar, maple syrup, and almond butter until creamy and smooth.
Add flax egg and vanilla and mix to combine.
In a bowl thoroughly combine flour, salt, and baking soda.
Add flour mixture a little at a time to almond butter mixture and mix to form a soft dough.
Cover dough and chill in the fridge for at least 30 minutes.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Scoop chilled dough and roll into approximately 1 ½ inch balls.
Place balls on baking sheet leaving several inches between. Use the palm of your hand to flatten into cookie shape about ¼ inch thick. Be sure there is room around all sides of cookie as they will spread a bit.
Bake for 8-9 minutes or until tops look dry and bottom of cookie has browned lightly. Cookies will still be soft at this point, but firm up as they cool. Allow to cool for about 5 minutes before removing to a wire rack to continue cooling.