Preheat oven to 375°F. Line two baking sheets with parchment paper.
Combine almond meal, baking soda and sea salt and set aside.
Mix room temperature coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add room-temperature whole egg, egg whites and extracts (if using) and mix for 2 additional minutes.
Slowly add dry ingredients to egg mixture and mix briefly. Add chocolate chips and toasted almonds and mix until well combined.
Place large rounded tablespoons (about 18g per cookie) onto prepared baking sheets, about 1 inch apart. Flatten slightly, to approximately 1-inch thickness.
Bake until set and golden, about 15 minutes.
1. I use Expeller-Pressed Coconut oil for a "coconut free" taste.
2. These are not sweet (especially if you use dark chocolate) for a sweeter cookie try milk chocolate, or semi-sweet. You could also add a little sugar.
3. I did not use the toasted almonds per our family's taste.