Cream the softened coconut oil and almond butter together until combined and smooth. Then add in the agave and egg and mix.
Combine the ground almonds and baking powder and then add them to the wet mixture and mix.
Fold in the chocolate chips. Spread the mixture out into a baking tin lined with parchment paper and bake at 180°C for 20-25 minutes, you want the top to be nice and golden and the inside just that little bit mushy! They might feel too runny when you take them out but they'll set a little more as they cool.
Once they've cooled for about 10 minutes, slice them carefully!