Preheat your oven to350F and line a cookie sheet with parchment paper. Set aside for later.

To a large bowl add the almond butter, melted coconut oil, coconut sugar, egg, egg yolk and vanilla. Stir until well combined.

In a medium bowl, mix together the whole wheat flour, baking soda, sea salt, chopped almonds and chopped dark chocolate.

Add the dry ingredients to your wet ingredients and mix until you no longer see visible dry flour, but try to not over-mix.

Using a ¼ cup measuring cup, scoop your dough to the cookie sheet. This recipe should make approximately 11 cookies.

Bake for 10-12 minutes or until the edges are set and a slight golden colour.

Remove from the oven and let cool on the baking tray. These hold up best when you let them cool completely.