If you like your cookies sweeter, add a tad more honey, a few more chocolate chips, or one dropper full of liquid stevia (this last option is not primal).
Makes about a dozen cookies each about 3½ inches in diameter.
Note that your fluffiness and puffiness "mileage" may vary according to brand of almond butter and freshness of almond butter (or sunbutter). Also, there is a known reaction that can occur between sunbutter and baking soda, which can cause the inside of baked goods made with these ingredients to turn green. The chlorophyll in the sunflower seeds/sunbutter creates a chemical reaction with the baking soda and results in the green color. I’ve read that adding a very small amount of lemon juice or apple cider vinegar to the recipe can keep that from happening without changing the taste/texture, but I haven't personally tried that. Reducing the amount of baking soda by about half can also prevent the green coloring, but then these cookies wouldn’t be as puffy and I'm not sure what the exact results would be as I haven't tried that myself. (You can ignore the green results and/or serve them for St. Patrick's Day, Halloween, etc.) Update: One reader did share that she used ¾ tsp baking soda and ½ tsp baking powder and that successfully kept her cookies from greening, plus she had to bake the cookies an extra 5 minutes due to those changes, but she said they were still nice and fluffy.