Preheat oven to 350 degrees F. Line a baking sheet with unbleached parchment paper.

In a small bowl, whisk the egg and egg yolk together. In a medium bowl, add the almond butter, coconut sugar, erythritol, baking soda, vanilla and salt. Pour in the whisked egg and stir well to combine. Fold in the chocolate and stir to incorporate.

Using a tablespoon or a cookie scoop, drop 1 Tbsp. balls onto the lined cookie sheet. Leave 2 inches of space as they will spread quite a bit.

Transfer to oven and bake 9-11 minutes or until edges just start to brown. Remove from oven, let cookies cool on pan for 5 minutes, and sprinkle with flaky sea salt (like Maldon), if desired.

Transfer to a cooling rack to cool completely.