Preheat the oven to 350℉(180℃), and line or grease 2 baking sheets or one extra-large baking sheet.
In a large mixing bowl combine the first 5 ingredients. Mix together thoroughly until smooth.
Roughly chop ½ of the sugar-free salted chocolate bar into chunks.
Add the chocolate chunks to the cookie dough and gently fold them into the dough.
Using a cookie scoop, spoon 1 to 1 ½ tablespoon-sized mounds onto the cookie sheets at least 1 ½ inches apart. Use a spoon or your hand to lightly press down to flatten a little. Sprinkle with optional sea salt flakes.
Bake for 12 minutes to 15, or until lightly browning at the outer edges.
Remove from the oven and cool for at least 10 minutes or more before removing from the baking sheet as they will be too soft to move and will break apart.
Once cooled and solid, remove cookies with a spatula and enjoy.
* All Nutritional Data are Estimates Based on the Products I Used*Yield: 24 cookies, Servings:24, Serving Size:1 cookie, Net Carbs per Serving:2g, Amounts per Serving-