Cover a large plate or chopping board with a piece of parchment paper. Place the plate in the freezer while you prepare the cookie batter.
In a microwave safe bowl, add almond butter, coconut oil and sugar-free chocolate chips (or bars chopped in small pieces) .
Microwave by 30 seconds burst, stirring between to avoid the almond butter to burn. It should take a maximum of 90 seconds to fully combined all your ingredients.
If you don't have a microwave, place all the ingredients into a small saucepan. Place under medium heat and stir all the time until chocolate melt and all the ingredients are combined.
Stir in the sliced almonds and chia seeds. You want to fully cover the almonds and seeds with the chocolate mixture.
Remove the plate from the freezer.
Spoon some cookie batter, then place the batter onto the prepared cold plate covered with parchment paper. As the plate is cold, the cookie shouldn't expand too much and the base should set fast. Leave 1 thumb space between each cookies just in case they expand slightly. Repeat until no more batter left. You should be able to form 10 bite size cookies.
Place the plate back in the freezer for 10 minutes or until the chocolate is firm and set.
Storage, freezing, make ahead snack
Store your cookies in an airtight container in the fridge for up to 3 weeks. They are crunchier if stored in the fridge.
You can triple the recipe to meal prep your snack for the week and freeze those cookies in a zip bag for later. Defrost for 3-4 hours before eating.