Pre-heat oven to 350F and line a large cookie tray with parchment paper.
Add all ingredients except chocolate chips to a mixing bowl and fold together. Once mixed, fold in chocolate chips.
Place dough in fridge for 15 minutes to harden (this will make it easier to scoop onto cookie tray).
Using a utensil, scoop 12 cookies onto lined cookie tray. Place cookies 1 inch apart.
Place in oven 11-13 minutes, or until edges appear slightly crispy.
Do not over bake. Almond butter becomes dry when over baked. Aim to under-bake and you will have a deliciously crispy on the outside, soft on the inside cookie!
Allow to cool and harden for 15 minutes (if you can wait!)
Store in a covered or closed container at room temperature.