Preheat oven to 375. 

Place honey and butter in microwave safe bowl and warm until melted. Set aside. 

For homemade almond butter, place 16 oz. almonds and avocado oil into high-powered blender and puree on high, using push-down stick until the nuts are completely pureed. Otherwise, place nuts and oil into food processor to create nut butter. The texture will not be runny, as almonds tend to create a thicker nut-butter. You may have to scrape down the sides a few times. Only half of the nut butter will be used for this recipe. The other half can be used for dips, toast, or another batch of cookies (of course!).

Add 1 cup almond butter, honey and butter mixture, egg, sea salt, baking powder, and baking soda into bowl and blend with mixer. Stir in chocolate chips. If batter is too warm, place in fridge for 5-10 minutes. (You don't want the chocolate to melt before it goes in the oven).

Use a flattened tablespoon and measure out cookie dough onto baking pan. Roll into balls and press down into pancake shapes. The dough won't flatten much more than you shape it, so create into shape you prefer, prior to baking. 

Bake for 10 minutes and seriously E-N-J-O-Y!