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Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the creamy almond butter and melted coconut oil.
Add the egg, maple syrup, coconut sugar, and vanilla extract. Mix until well combined.
Stir in the flour and baking soda until just combined. Gently fold in the chocolate chips.
Press the cookie dough into an 8’’ or 9’’ cast iron skillet. Optionally, add extra chocolate chips on top.
Bake for 18 to 22 minutes, until barely golden. Be careful not to overbake; the cookie will continue to cook as it cools.
Serve warm with vanilla ice cream and enjoy!