Line a cookie sheet or sheets with parchment paper.
In a large bowl, stir together the almond butter, syrup, flaxseed, pumpkin-pie spice, and sea salt. Add the remaining ingredients and mix well. Let the batter rest for about 15 minutes to thicken. Stir again.
Using a large cookie scoop, or spoons, or your hands, roll about 2 TB of batter into a tight ball. Place 12 per cookie sheet. They will not spread. Using damp fingers, flatten each dough ball to about ½" and push any loose pieces together.
Place one or two cookie sheets in the preheated oven and bake for ten minutes - until the top is golden brown. If using two sheets, rotate after six minutes - front to back and top to bottom. Remove from the oven and let cool on the pan. Repeat with the remaining batter.
At room temperature in an airtight container for five days. These cookies freeze well and will last for three months in a ziploc bag in your freezer.