Mix together the sugar, baking soda, and salt (if using) together until the baking soda and salt are evenly distributed throughout the sugar.
Add in the almond butter, vanilla, and egg (or flax egg). Mix until well combined.
Add in the chocolate chips and stir.
Drop by 1 tablespoon spoonfuls onto a baking 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 minutes and then remove to parchment paper, wax paper, or cooling rack to cool completely.
Notes on Ingredients
Almond Butter: It is best to use all natural, unsalted almond butter. All natural peanut butter may be substituted for the almond butter.
Egg: To make these cookies egg-free, use a flax egg in place of an egg. For a flax egg, mix together 1 tablespoon flax seed with 3 tablespoons of water and let sit for 5 minutes.
Salt: Omit salt if you almond/peanut butter is salted.
Sugar: Feel free to use evaporated cane sugar or coconut sugar in place of brown sugar.
Chocolate Chips: If needed, be sure that your chocolate chips or chunks are dairy-free.
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. Store cookies for up to 4 days in an air-tight container at room temperature.