Preheat oven to 350° Fahrenheit, and line one large or two medium sized baking sheets with parchment paper.
In a large mixing bowl, whisk egg. Add almond butter, coconut sugar, cinnamon, vanilla and baking soda. Use a large spoon to mix until batter forms.
Stir in chopped pecans and chocolate chips. Scoop tablespoon sized dollops onto parchment lined baking sheets. Sprinkle a bit of sea salt on top of each cookie.
Place in the oven and bake for about 10 minutes or until the edges start to brown. Let cookies cool on the pan for at least 5 minutes before removing from baking sheets. Store in an airtight container at room temperature for up to a week.
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