In a large mixing bowl, mix together the sugar, baking soda, and salt (if using) together until the baking soda and salt are evenly distributed throughout the sugar.
To the sugar mixture, add in the almond butter, vanilla, and egg (or flax egg). Mix until well combined.
Add in the chocolate chips and stir.
Scoop the batter out in 1 tablespoon spoonfuls, and gently roll into a ball. Place the cookie dough, 2 inches apart on an ungreased cookie sheet.
Bake for 7-9 minutes, or until the cookies have begun to JUST BARELY brown.
Remove from oven and let sit on cookie sheet for 2-3 minutes and then remove to parchment paper, wax paper, or a cooling rack to cool completely.
Almond Butter: It is best to use all-natural, unsalted almond butter. All-natural peanut butter may be substituted for almond butter. Flax Egg: For a flax egg, mix together 1 tablespoon flaxseed with 3 tablespoons of water and let sit for 5 minutes. Salt: Omit salt if your almond/peanut butter is salted. Sugar: Feel free to use evaporated cane sugar or coconut sugar in place of brown sugar.Vegan Flourless Cookies: Use the flax egg in place of the egg, evaporated cane sugar, or coconut sugar instead of brown sugar, and be sure your chocolate chips are dairy-free/vegan-friendly chocolate chips. Storage: Store cookies for up to 4 days in an air-tight container at room temperature.