Preheat the oven to 350F and line a baking tray with parchment paper.

In a medium sized bowl, whisk together your wet ingredients. (Egg, maple syrup, coconut oil, coconut sugar, almond butter and vanilla extract)

In a separate small bowl, whisk together your dry ingredients. (Almond flour, baking powder, baking soda and salt*.)

Add your dry ingredients to your wet ingredients and mix until combined. Fold in ½ cup chocolate chips. Cover and chill in the fridge for 30 minutes

Roll ~2 tbsp of dough into balls and place 2” apart on a parchment lined baking sheet. Press in a few extra chocolate chips per cookie, but do not flatten them. The cookies will spread while they bake.

Bake for 10-12 minutes, or until the bottom edges of the cookies have just started to brown.

Remove from the oven and top with sea salt if desired. Let cool on the baking tray for 10 minutes before moving to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 5 days. Freeze for longer term storage.