In a large mixing bowl, mix the almond butter and sugar till well-blended.

Add the egg, baking soda and vanilla and mix again.

Fold in the oats and chocolate chips. Chill the dough for about 20 minutes if you're making these cookies in a hot, humid country.

When ready to bake, preheat the oven to 175 C and very lightly grease a baking tray or line it with a silicone sheet. Shape the cookie dough into roughly 1.5 inch wide dough balls, flattening the tops slightly.

Bake for 10 to 12 minutes until cookies have puffed a bit and the edges have darkened.

Allow to cool for 5 minutes and dig in!