Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

Add the almond flour and baking soda to a large bowl. Stir until combined.

Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chunks are stir. Set your dough in the fridge for 15-20 minutes.

Preheat your oven to 350 degrees Fahrenheit. Roll your chilled dough into 14 even sized balls. Place each ball on the prepared baking sheet and flatten slightly with your hand. Top each cookie with the popped popcorn and press gently the into the dough. Sprinkle with sea salt.

Bake in your preheated oven for 11-14 minutes, or until slightly golden on the edges but soft in the middle. Allow to cool completely.