Preheat the oven to 350°F and line a cookie sheet with parchment paper.
Process the almond and pecans together in your food processor (or high speed blender), scraping the sides of the bowl as needed until your nut butter has a pourable creamy consistency (very important).Let it cool completely so when you add the chocolate it doesn't melt and separation of the nut oils doesn't occur.
In a bowl, whisk together the egg, vanilla, honey and salt. Using a spatula, fold in the almond/pecan nut butter just until combined and thickened. Then gently mix in the chocolate chips.
Spoon tablespoons full of the dough onto the cookie sheet (use a medium cookie scoop to get 1.5 tablespoons per cookie). Flatten the cookies with your fingers slightly and add some extra chocolate chips on top of each cookie if you like.
Bake for about 10 minutes or until the edges and bottom start to turn brown. Let cookies cool on a wire rack.
Almonds/pecans: substitute for 1 cup of nut or seed butter.Chocolate: Add as much as you like. The more the better :)Nut butter: Be sure to process your nuts until the consistency is liquified, creamy and pourable. It may be warm from processing so to let it cool to room temperature before mixing with the other ingredients. To speed up cooling, place it in the fridge for 10 minutes, giving it a stir 5 minutes into chilling.Keto & Vegan option: please see the FAQs section in the post for substitutes to make these Keto and Vegan friendly.Storage: Store cookies in an airtight container in you pantry, fridge or freezer. To me they're best at room temperature or frozen.