Preheat the oven to 350 degrees f.
Add the coconut oil, maple syrup, cashew butter, vanilla, cocoa powder, flax meal, baking soda, and salt into a medium sized mixing bowl. Mix it until a thick and smooth chocolate is formed.
Add the almond flour, and mix it into the wet ingredients until no dry almond flour is showing.
Add the dark chocolate chunks, and fold them in. Also add the chopped nuts, if using them.
The dough will be soft and sticky. Refrigerate the dough for 1 hour prior to scooping the cookies. If you don't want to wait, scoop the cookies and bake them for 8 minutes only. The cookies will spread more if you don't chill the dough.
Line a baking tray with parchment or a silicone liner. Scoop the cookies onto the baking tray. If desired, press a few extra pieces of chocolate into the tops of the cookies. These do not spread a lot, but keeping them in mounds creates the chewy centers we are going for here!
Bake cookies for 8 minutes. When the cookies come out of the oven, they will be very soft. Allow them to fully cool before removing them from the baking tray.
Store cookies in the refrigerator in an air tight container for a couple weeks, or up to 6 months in the freezer!