Preheat the oven to 350F and line cake pan or pie dish with parchment paper and nonstick spray.

In a medium bowl, mix together almond flour, baking soda, and sea salt.

In a large bowl, whisk together eggs and coconut sugar.

Mix in almond butter, coconut oil, and vanilla.

Add dry ingredients to wet and stir until well combined.

Fold in chocolate chips

Pour batter into prepared pan and press into the sides. You can add more chocolate chips on top.

Bake in oven for 18-20 minutes or until slightly golden brown.

Using a double boiler (boiling pot of water with a bowl on top), melt together coconut cream and chocolate chips, stirring as it melts.

Once melted, turn off heat and let cool for 10 minutes before refrigerating for 30 minutes.

Pipe onto top of cookie cake, then add sprinkles if desired.