Preheat oven to 350 degrees. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
Place 1-tablespoon mounds of dough 1 inch apart on parchment-lined baking sheets. Bake cookies until puffed and tops are set, about 13 minutes.
Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.
Note - latest batch used half maple syrup, half coc sugar, and added 20g of chocolate whey protein powder to approx ⅓-½ of the batter as another test
