Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (or lightly spray it with cooking oil).
Stir together the ingredients for the cookies in a mixing bowl until a wet, crumbly mixture forms (note: the dough won't appear like an actual dough...this is normal!)
Form a small ball out of the dough, then gently press the center with your thumb (or use the back of a tea spoon), creating a divet. The dough has a tendency to crack, so simply press the larger cracks together. Place thumbprint on the prepared baking sheet and repeat for remaining dough.
Bake for 10 to 12 minutes, until cookies are golden-brown. Remove from the oven and allow cookies to cool completely before touching them (if you touch the cookies before they're completely cool, they will fall apart).
While the cookies are baking, prepare the chocolate mixture by stirring the ingredients together in a small bowl. If need be, heat the almond butter and coconut oil up in the microwave for 30 seconds or so, just long enough to melt it. You want this mixture to be thick and syrupy rather than thin, so you may need to allow it to cool slightly before moving on to the next step.
Once the cookies have cooled, drizzle the chocolate mixture into the center of each cookie. If desired, use any remaining chocolate for drizzling over all of the cookies. Allow the chocolate to harden completely (if your house is warmer, you'll need to refrigerate the cookies to get the chocolate to harden).