Add the butter and sugar to the bowl of an electric stand mixer and cream them together. Add in the almond butter and vanilla and mix in.
Add the flour, baking soda, baking powder and salt to the wet ingredients and mix in by hand (don't use the electric mixer for this part).
Try rolling some of the cookie dough into a ball, if your dough is too crumbly to roll into a ball then add a tablespoon of soy milk and try again. I did not need any added soy milk at all, but I used a natural variety of almond butter (where the oil separates and sits on the top and then you mix it in very well before using) so if you use a version that is much less oily it could be that you'll need a little soy milk. But only use it if you have to.
Preheat the oven to 375°F (190°C).
Roll the cookie dough into balls and place onto a parchment lined baking tray. Aim for around 20 cookies. Then press down on them with a fork to flatten.
Bake for 15 minutes until lightly browned on top. Remove from the oven and allow to cool on the baking tray.
When the cookies have cooled, melt the chocolate in the microwave by microwaving for 30 second intervals and bringing it out to stir every 30 seconds until melted. If your chocolate is a little too thick to drizzle nicely, then add a teaspoon of coconut oil to thin it out.
Drizzle the chocolate over the top of the cookies and leave to set.