Preheat oven to 350F. Line two cookie sheets with parchment paper.
Add the almond butter and coconut sugar to a large mixing bowl, and use a hand mixer or stand mixer to cream together for 30 seconds on high. Add the water and vanilla extract and beat for another 20 seconds.
In a medium mixing bowl, whisk together the oat flour, baking soda, and sea salt. Slowly add the dry ingredients to the wet and beat until just incorporated. The dough will be oily.
Stir in chocolate chips.
Form into balls (about 2 tablespoons of dough—a cookie scoop works best for this because the dough is quite oily, but you can also use your hands), and transfer to the cookie sheets. Leave about two inches of space between each ball of dough.
Bake for 10 to 14 minutes, or until just turning golden brown on the bottom.
Let cool for 10 to 15 minutes on the pans. Then, transfer to a wire cooling rack to cool completely.
These cookies are best warm from the oven when their crispy exteriors are intact, but can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.