Preheat oven to 325 degrees.
Prepare flax egg and set aside.
In a medium bowl, whisk together almond butter, maple syrup, coconut sugar, and melted/cooled coconut oil until it is very smooth.
Slowly add in cocoa powder incrementally, stirring the mixture until everything is throughly mixed. Add flax egg. Tablespoon by tablespoon, add Gluten free flour or your pulsed GF oats.
Fold in chocolate chips. Place in pan of choice (I recommend 8X8 but really doesn't matter!)
Bake on 325 degrees for 25-30 minutes. I like mine fudgey and slightly underbaked so mine took around 24. These are amazingly fudgey so beware!