First, preheat the oven to 350ºF and line a baking sheet with parchment paper. Set aside.
Add the brown sugar, almond butter, and vanilla to a bowl and mix until combined. Add the egg and mix again.
Then, add the dry ingredients to the bowl and mix until there are no white spots of flour. Add the melted coconut oil and mix again. Your dough should be similar to classic cookie dough. If it feels too dry, add 1 more tablespoon of melted coconut oil. If it feels a little too wet, you can add 1-2 more tablespoons of almond flour.
Use a 1.5-tablespoon cookie scoop to scoop dough into your hands. Roll it into a ball and slightly flatten it. Then, place it onto the baking sheet. These cookies will expand, so I like to do 8 per cookie sheet. Repeat until all the dough is gone.
Add additional M&Ms (if you love chocolate) to the tops of each cookie and sprinkle with coarse sea salt.
Bake at 350ºF for 10-13 minutes, or until the cookies begin to turn golden brown on the outsides.
Let the cookies sit on the hot baking sheet for 5 minutes, then transfer them from the baking sheet to a cooling rack and let them cool for at least an hour before eating. As the cookies cool, they will firm up, so be sure to let this process happen.
Storage: let the cookies cool completely before storing them in an airtight container for up to 5 days.