Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat and set aside.
Whisk the egg, vanilla extract, sweetener, salt, and baking soda in a medium bowl until mixed well. Add the almond butter (and for a protein punch, add the optional peanut flour). Mix until well combined. (I used a hand mixer. Having the almond butter at room temperature helps as well.) Fold in the chocolate chips and mix well.
Place balls of cookie dough onto the baking sheet. I use an ice cream scooper to scoop the balls of dough, which makes about 12 cookie dough balls that fit onto 1 baking sheet. Lightly press with a spatula or criss cross fork pattern to flatten.
Bake for about 12-15 minutes. Cool the cookies for at least 10 minutes, then transfer onto a wire rack and cool completely. Enjoy!