Preheat the oven to 350ºF. Line a baking sheet with parchment (or a silicone liner, which I love!) and set aside.

Beat together the almond butter, sugar, egg, baking soda, and salt until it forms a sticky dough. Mix in chocolate chips if using.

For fluffier cookies, chill the dough for 60 minutes. For thinner cookies, proceed to baking.

Scoop the dough using a 1" cookie scoop (or about 2 tablespoons), and place on the prepared baking pan. Repeat with the remaining dough.

Press the cookies flat with the back of a fork.

Bake the cookies for 12 - 13 minutes. Remove from the oven and cool on the pan for at least 10 minutes (they're a little crumbly and need to set).

Once mostly cooled, transfer to a cooling rack and cool completely before enjoying.