In a large bowl, whisk the egg. Add the almond butter, brown sugar, baking soda, vanilla and mix together until combined. Depending on how cold the almond butter is, you may have to use some some arm muscles. Fold in the chocolate chips.
Cover the cookie dough and place in the refrigerator while the oven preheats.
Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
Scoop the dough, about 1.5 Tablespoons, and roll into balls. Place on the prepared baking sheet and gently press down on the balls. The cookie dough may be a tad oily from the almond butter— that's OK. For looks, press a few extra chocolate chips into the top of each.
Bake for 10-11 minutes. The cookies will look under baked and soft— that's OK! If you prefer crispier cookies, bake for 12-13 minutes.
Allow the cookies to cool for a full 10 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Cover cookies tightly and store at room temperature for up to 1 week.
Make ahead tip: The cookies freeze well for up to 3 months. Thaw overnight in the refrigerator.Homemade, natural, or creamy almond butter can be used, however it can alter the texture a bit. I prefer to use Trader Joe's organic almond butter. Be sure to stir any excess oil and get it completely mixed in. If preferred, an equal amount of coconut sugar can be used instead of brown sugar.If you're not an almond butter fan, peanut butter can be used instead.