Crack the egg into a medium bowl and beat it lightly. Add in the almond butter, baking soda, and sugar and mix everything together well.
Fold in the chocolate chips.
Scoop the dough onto a parchment or silpat lined baking sheet. I use a (1 3/4 inch) scoop, but you can use a tablespoon. Space the cookies well apart, and flatten them slightly with the back of a spoon.
Bake for 8 to 10 minutes. Don't overbake these, the cookies will look underdone, but they will firm up as they cool.
Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.
You can use commercial or 'natural' almond butter for these cookies, although the type you use will alter their texture slightly. I found the best texture was with 1/2 Jiff almond butter and 1/2 natural almond butter.