In a medium bowl, whisk together the almond butter, coconut sugar, egg or flax egg (I used a flax egg), baking soda, and freeze-dried strawberry powder. Fold in the chocolate chips.
Bake for 8 to 10 minutes or until set. Let them cool for at least 15 minutes on the baking sheet, then transfer them carefully to a cooling rack to cool completely.
Store leftovers in an airtight container at room temperature or in the fridge.