This started out as a peanut butter cookie, but I have several people in my family with peanut allergies. The almond butter makes for a very light cookie and can be commonly found in most grocery stores with a natural food section.
Cream together the first 8 ingredients. It may seem ususual to add the baking soda and salt during this step, but it helps to distribute both evenly.
Stir in the rest of the ingredients, mixing well.
Drop by teaspoonfuls on ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until golden brown. Enjoy light and crunchy cookies after they have cooled, or store in an airtight container for a softer cookie.