Preheat oven to 350º F and line a cookie sheet with parchment paper.
Add egg and vanilla extract. Continue to mix until just combined.
In a large mixing bowl, combine butter, almond butter, unsweetened cocoa powder and MonkSweet+. Use a hand mixer on low speed to mix until well combined.
Stir in chocolate chips. Use a spoon to drop mounds of batter onto cookie sheet 2-3 inches apart. Sprinkle each cookie with sea salt and bake for 15 minutes.
Allow cookies to cool on cookie sheet for 30 minutes before serving.
Sweetener Notes: The original recipe calls for MonkSweet+, but for another no-sugar option, use Steviva Blend with this delicious recipe! For a reduced-sugar option, Fructevia is also a delicious substitute!