In a large bowl, stir together the coconut oil, nut butter, and coconut sugar until fully combined, about 1 minute.
Beat in the flax eggs, then stir in the vanilla extract.
In a separate bowl, whisk together the blanched almond flour, cacao powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together until completely combined.
Place dough in the refrigerator for at least 30 minutes before forming balls to make it easier to work with - you can leave the dough in the fridge, covered, for up to 48 hours.
Use a small cookie scoop (mine fits 1.5 tablespoons of dough) to make cookie dough balls, roll into a ball with your hands, and then roll each dough ball in the sugar mixture. Place the cookies 2 inches apart onto a parchment-lined cookie sheet.