Preheat the oven to 180C (350F). Line a baking sheet with non-stick paper or a silicon liner.
Mix together the almond butter, egg, sugar, honey and bicarb till well combined. Stir in the chocolate chips and mix well. (It will look like a lot of chocolate chips!)
Scoop tablespoon sized balls of dough (approx. 30g each) and space well apart on the prepared tray. Bake 8-12 minutes until spread out and golden. If you like your cookies extra flat (like me) then press them down with a fork halfway through baking.
Cool on the tray for a minute or two to firm up, then transfer to a wire rack to cool completely.
Eat and enjoy!
If you have a food processor, almond butter can be made by processing whole or ground almonds for 10-15 minutes (typically) until a smooth, creamy butter is produced.