Preheat oven to 350 degrees and lightly grease a mini muffin tin with coconut oil.
Prepare two flax eggs by combining 2 TBSP of ground flaxseed with 5 TBSP water. Set aside.
In a medium bowl, cream together almond butter, melted & cooled coconut oil, and coconut sugar.
Add flax egg to the wet mixture and stir to combine.
In a separate bowl, combine coconut flour, almond flour, and salt.
Combine wet and dry ingredients by adding flour mixture to the almond butter mixture.
Add 2 TBSP of almond milk to the dough to help mix everything. The dough should be slightly sticky.
Press two-inch size amounts of dough into the muffin tins, and use your knuckle or finger to create a crater in the center of each tin.