Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, mix together the almond butter and coconut sugar using a large wooden spoon. Add the egg and mix until well combined.
Add the baking soda, vanilla extract, and salt and mix until everything is well combined. Then fold in the chocolate chips.
Form the dough into a ball and divide it it in half. Place half of the dough on a plate. To the remaining dough, add the cocoa powder and mix it in with your hands until completely combined.
Use a 1 ½-tablespoon cookie scoop to scoop up some of the chocolate dough and press it into one half of the scoop. Then scoop up some of the vanilla dough down into the scoop so it stays combined once removed, then place the ball of dough on the lined baking sheet. Repeat this process to make 10 cookies, spacing the balls of dough about 1 inch apart.
Use a fork to press down the balls of dough just slightly. There's no need to really flatten them out; just get them into more of a cookie shape than a ball shape.
Bake for 10 minutes, until the cookies are baked through. Do not overcook; they will harden a bit as they cool.
Let cool on the pan for 5 to 10 minutes, then transfer to a cooling rack to cool completely.
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/two-toned-chewy-cookies-gluten-free-grain-free-dairy-free-paleo-6159/