Preheat the oven to 350°F and line a two baking sheets with parchment paper.
If you haven't already, whisk together the ground flax and water in a small dish and set aside for 5 minutes to thicken. Spoon the flax egg into a large mixing bowl and add the coconut oil and almond butter. Cream together using an electric mixer or by hand using a whisk.
Add the brown and cane sugar or coconut sugar, maple syrup, and vanilla and mix to incorporate.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa. Add dry ingredients to wet ingredients and stir to combine. Add chocolate chips and work them into the dough. The dough should be neither too stiff nor too soft- you should be able to roll it into balls without it sticking too much. If it seems too sticky, add a couple more tablespoons of flour.
Roll the dough into 16 equal balls and place on the lined baking sheets, leaving a couple of inches in between to allow for spreading. Lightly flatten with your fingers and bake for 10-11 minutes for soft cookies, or 12-15 minutes for crisp cookies. Let cookies cool on the pan for 5 minutes before transferring to a cooling rack to cool fully.
If making ice cream sandwiches, measure 1/3 cup of vegan ice cream onto the bottom of one cookie and top with a second cookie. Repeat with remaining cookies to make 8 ice cream sandwiches. Either serve immediately or tightly wrap each sandwich in parchment paper, then place in an airtight container to enjoy later.