Prepare the Flax Seed Mixture
Place flax seeds (or chia seeds) in a mixing bowl with 30 ml / 2 tbsp of water. Mix well and set aside to thicken for about 10 minutes.

Chop and Prepare Almonds
Coarsely chop half of the almonds to coat the cookies with later, and chop the remaining almonds more finely. Alternatively, you can grind them, but leave the grind chunky.

Mix the Cookie Dough
Add maple syrup, orange zest (if using), salt, and almond extract to the rehydrated flaxseeds. Whisk well with a wire whisk.
Fold in the almond flour and the coarsely chopped / ground almonds. Mix everything together until you have a sticky cookie dough.

Preheat the Oven and Shape the Cookies
Preheat the oven to 175°C / 350°F.
Divide the dough into 12 equally sized pieces. Roll each portion into a ball and then lightly press the dough into the coarsely chopped almonds to coat both sides.
Place the cookies on a parchment-lined baking tray and bake for about 20 minutes, until the tops are lightly browned.

Let Cool and Dip in Chocolate (Optional)
Remove the cookies from the oven and let them cool completely before storing or dipping in chocolate.
If you want to dip them in chocolate, melt the vegan orange dark chocolate slowly over a water bath. Dip each cookie into the melted chocolate and place on a drying rack to harden.

Store and Serve
Once the chocolate has hardened, store the cookies in an airtight container. They are best enjoyed straight from the oven while still crunchy, but they’ll keep for a few days too.