Preheat the oven to 180°C and line a baking tray with baking paper.
Add the almond butter, maple syrup, almond milk and vanilla to a large mixing bowl and mix well.
Add the almond flour, baking powder and salt to the wet ingredients and mix well. Add in the chocolate chunks and stir to combine.
Using a tablespoon sized cookie scoop, scoop out batter into balls and place on the baking sheet. Leave space between cookies as they will spread when baked.
Sprinkle the tops of the cookies with fleur de sel. If you want to have chocolate chunks visible on the tops of the cookies, press some into the raw cookies once they’re on the baking tray.
Bake for 11 minutes. Allow to rest on the baking tray for 10 minutes before removing and placing on a cooling rack to cool completely.