Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 5-inch cast iron skillet with coconut oil and set in the oven to warm as it preheats.
In a medium mixing bowl, combine the Coconut Oil (1/4 cup), Coconut Sugar (1/3 cup), Egg (1), Almond Butter (2 tablespoon), and Pure Vanilla Extract (1 teaspoon). Beat until smooth.
Add the Blanched Almond Flour (1/3 cup), Coconut Flour (1/4 cup), Sea Salt (1/4 teaspoon) and Baking Soda (1/2 teaspoon) to the wet ingredients. Mix until well incorporated. Fold in the Dark Chocolate Chunks (1/4 cup).
Remove the hot skillet from the oven and carefully press the dough into the pan. Sprinkle with the Sea Salt Flakes (to taste) and bake for about 12 minutes or until just beginning to turn golden brown around the edges.
Remove from oven and serve warm with vanilla non-dairy ice cream. Enjoy!