Preheat oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, combine almond butter, eggs, vanilla and sweetener with a spoon or an electric mixer. Stir until well blended.
Stir in chocolate chips and chopped nuts.
Use a cookie scoop to form balls about 1-inch in diameter, or firmly roll in your hands. Transfer the balls to the prepared baking sheets and space them apart evenly.
Use a fork to flatten the balls, creating a cross-hatch pattern.
Bake for 12 - 15 minutes or until cookies are golden brown. Remove from oven and let sit on the cookie sheet for 5 -10 minutes. If you move them too soon, they will be too soft and will crumble. Once firm, transfer to a cooling rack to cool completely. Cookies will firm up beautifully as they cool.
Don't be tempted to add more chocolate chips or nuts to this cookie dough, or the cookies might become crumbly and break.