Preheat oven to 350 degrees.
In a small dish, whisk flax with 3 Tablespoons water and set aside for 2-3 minutes until it’s a gel-like consistency (this is also known as a “flax egg”).
Meanwhile, add almond flour and sea salt to a food processor and pulse to combine.
Once flax egg is ready, add it to the food processor and pulse again until a crumbly dough forms.
Dump dough onto a piece of parchment paper and form into a ball with your hands. Cover the dough with a second piece of parchment and evenly roll it out to a rectangle about 1/16” thick.
Cut the dough into small squares or rectangles, poke each with a fork, and sprinkle with chopped rosemary.
Bake for 12-14 minutes or until slightly browned.
Finish with additional flaky salt if desired.