Preheat the oven to 175 C and line a baking sheet with a silicone mat, or lightly grease it.<br></br>

In a bowl, sift the flour, baking soda, arrowroot powder and salt. Stir in the ground almonds and coconut sugar. Set aside.<br></br>

In a mixing bow, combine the butter, almond butter, honey and vanilla. Mix well till smooth.<br></br>

Fold in the flour mixture gently till you have a thick, crumbly dough, then mix in the chocolate chunks. If the dough feels very dry, add a tablespoon or so of dairy or non-dairy milk, though I didn't feel the need.<br></br>

Bring the dough together with your hands if needed, then use a cookie scoop or your palms to form equal sized rounds (I got 15). <br></br>

Place the dough rounds an inch apart on the baking tray and press each one down with your palms because they don't spread much in the oven.<br></br>

Bake for 8 to 10 minutes until the edges are lightly browned. Bake an extra couple of minutes for a deeper colour and crispier edges.<br></br>

Allow to cool for 10 minutes so that the cookies firm up, then cool completely on a wire rack. Store in an airtight tin at room temperature for 3 to 4 days after which, in humid environments, it's best to transfer them to the fridge. Happy baking!