Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Make flax eggs by combining two tablespoons of organic flax seed meal (or ground flax seeds) with 6 tablespoons of warm water. Set aside to thicken.

In a food processor combine almonds and quinoa flakes and process until ground. Place in a large bowl and add baking soda and salt and stir until well combined.

In a separate bowl, combine flax egg, almond butter, apple sauce, maple syrup and vanilla. Mix well and add to the quinoa and almond mixture slowly.

Add in chocolate chips.

Using a cookie scoop, drop cookies onto prepared parchment paper. Bake for 12 to 15 minutes, until lightly golden brown.

Remove from the oven and allow to sit in the pan for 5 minutes. Move to a cooling rack and allow to cool completely.