Preheat oven to 350 degrees.
In a large mixing bowl, whisk butter and sugar until well combined.
Add egg, almond butter and vanilla and blend well.
In another small bowl, combine remaining dry ingredients and blend.
Add dry to wet and combine, then add chocolate chips for one last blending.
Chill in refrigerator for 1-3 hours to firm dough, if desired. Not necessary, but makes easier to roll into a ball for uniform cookies.
Line baking sheets with parchment paper. These cookies spread out to be very thin, so make sure to put at least 2 inches between small cookies (2 tsp dough) and 3-4 inches for larger cookies (1 tbsp dough) or you will end up with 1 big cookie!
Bake for 15-18 minutes, or until golden around the edges.
Allow to cool completely on parchment paper before removing. If you don’t use the parchment, only allow to cool for 10 minutes and remove while still warm or they will break when coming off the pan, but I highly recommend parchment for this recipe. They are delicate!