Preheat the oven to 350ºF and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the coconut sugar, cocoa powder, baking soda, and sea salt until no more cocoa powder lumps remain.
Stir in the almond butter, eggs, vanilla extract, and chocolate chips until a stiff dough forms.
Using a spoon, scoop out a bit of cookie dough (2 Tablespoons) and roll it into a ball. Place the formed cookies on the prepared baking sheet. You can fit 12 cookies on a regular-sized cookie sheet.
These cookies don't spread much, so you can lightly flatten them with your hand if desired.
Bake for 8-10 minutes or until crunchy on the edges, but still soft and fudgy in the middle. Cool for 1-2 minutes on the cookie sheet before transferring them to a cooling rack.
Bake the remaining cookie dough, and cool the cookies to room temperature before storing.
Enjoy immediately and freeze any leftover cookies for another day!
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Notes
To store - place the leftover cookies into an airtight container and store them at room temperature for up to 3 days. All baked goods will get drier as they sit at room temperature so we freeze our leftovers right away for the best freshness.As mentioned above, we've made countless batches of these cookies over the last 9 years, and we both have come to prefer them with 1/4 tsp salt in the cookie dough. Omit this if you decide to sprinkle them with flaked sea salt.