Preheat the oven the 350 degrees F and line three baking sheets with parchment paper or a silpat.
Prepare the flax eggs by combining 2 tbsp of flaxseed with 5 tbsp unsweetened vanilla almond milk. Refrigerate for 10-15 minutes until it looks thick and gloopy.
In a large bowl, mix together the oats, gluten free flour, brewer's yeast, flaxseed, baking powder, soda, cinnamon, nutmeg, ginger and salt.
In another bowl (or your stand mixer), beat the vegan butter until softened. Add in the sugar and beat until it looks smooth and fluffy. Add in the almond butter, flax eggs, and vanilla and beat until mixed.
Stir the wet ingredients into the dry and then fold in the chocolate, almonds and ginger.
Roll into balls about 1 1/2 inchs in diameter and place on the baking sheet with about 2 inches between them (12 per baking sheet).
Sprinkle generously with fleur de sel and bake for 20 minutes until the bottoms and sides turn golden brown. Allow to cool for at least 5 minutes before picking up. Store in an air tight container for up to 5 days, or in the freezer for 6 months.