Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl stir together the almond butter, sugar, egg (or replacer), vanilla, baking soda, and salt with a wooden spoon or rubber spatula.
Stir in 3/4 of the chocolate chips, the cookie dough will be quite thick and it may take working the dough with your hands to get them incorporated.
Use a 2-tablespoon scoop and place 8 evenly spaced balls on each prepared baking sheet. Add the remaining chocolate chips to the top of the cookies, to create the pools of chocolate on the tops.
Bake for about 10 minutes until the cookies are set and lightly browned. Let the cookies cool completely before removing from the baking sheets. (the cookies made with the egg replacer baked up softer and more crumbly than the ones with egg, but both are delicious).