Preheat oven to 350 degrees and line two rimmed baking sheets with silicone baking mats or parchment paper.
Combine Lindsay almond butter, brown sugar, egg, baking soda, vanilla, and sea salt in a large bowl, then stir in the chocolate chips.
Form dough into 1" balls and arrange on the baking sheets, leaving space between the cookies, as they'll spread more than you might expect.
Flatten each ball of dough slightly, then bake at 350 degrees for 10 minutes or until bottoms are browned, rotating trays between baking racks halfway through.
Let cookies cool on the pan for 3-5 minutes before removing.
The dough will be pretty gooey -- roll with it, literally, because that goopy dough magically transforms into soft, chewy cookies. If you're dairy free, use dairy free mini chocolate chips and you're all good with this recipe.
Flourless Almond Butter Chocolate Chip Cookies from Mashup Mom: https://www.mashupmom.com/flourless-almond-butter-chocolate-chip-cookies-with-lindsay-almond-butter-gluten-free/