Preheat the oven to 350°F. Line baking sheets with parchment paper.

In the bowl of an electric stand mixer fitted with the paddle attachment, mix the almond butter with the brown sugar until smooth. Add in the egg and vanilla and mix until smooth. Add in the baking soda and mini chocolate chips and stir to combine.

Using a small scoop or teaspoon, scoop batter onto parchment-lined baking sheet. Sprinkle each cookie with sea salt. Bake for 6-7 minutes until the edges begin to brown lightly. The cookies will be soft when coming out of the oven, so allow them to cool on the cookie sheet before transferring to cooling rack.

Store in an airtight container for a week or freeze up to 3 months.