Step 1

Preheat the oven to 350F. Prepare two baking sheets with parchment paper.

Step 2

In a large bowl fitted on a stand mixer, or with a hand mixer, mix together the coconut sugar, almond butter and egg for about 1 minute on medium-high speed until fully combined.

Step 3

Add the baking soda, salt and cinnamon. Mix again for 30 seconds until fully combined.

Step 4

Add the chocolate chips to the bowl, and fold them into the dough with a rubber spatula.

Step 5

Divide the dough into 12 even scoops and divide them among the two sheet trays. Bake in the oven for 11-12 minutes, or until the edges look golden brown and the tops of the cookies have a crackled top. Note: they will still appear underdone in the middle.

Step 6

Let the cookies rest on the sheet pan for at least 5-10 minutes to firm up. Serve and enjoy warm or at room temperature.