Add the melted butter, eggs, almond butter and pure vanilla extract to a large mixing bowl and whisk well until everything is combined and creamy (wet ingredients). Note: you can also use a stand mixer fitted with a paddle attachment or a hand mixer if you prefer.

In a separate bowl, stir together the coconut flour, sugar, baking soda, and sea salt until combined (dry ingredients). Pour the dry ingredients into the bowl with the wet ingredients and stir until a thick sticky dough forms.

Stir in the chocolate chips. The dough will appear very soft and greasy - this is normal. Refrigerate the cookie dough for 15 minutes.

When you’re ready to bake the cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Scoop mounds of dough onto the prepared baking sheet, making any size cookies you like (use a cookie scoop if you have one!). I make 8 large cookies out of the recipe. Leave plenty of room, as cookies will spread.

Bake the cookies for 9 to 11 minutes, or until the edges are just slightly golden brown. If you’re making smaller cookies, they will need less baking time - start with 8 minutes. 

Remove the cookies from the oven and allow them to cool for at least 15 minutes before trying to move them from the cookie sheet (they will crumble easily if you try to move them before they have a chance to set up).