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 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 almond butter mixture.
Add 2 TBSP of almond milk to dough to help mix everything together. 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.