In a separate medium bowl, combine the almond butter, syrup, vanilla, molasses and water. Stir until completely smooth.
Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick. (see photo)
Drop 2 tablespoons worth of batter (or use a cookie scoop) onto the pan about 2 inches apart to allow room for them to spread. Place only 9 on a sheet so they don't get overcrowded. Now, depending on the thickness of your almond butter used (as some are really drippy) it will affect how stiff/soft your cookie scoops are. If your cookie scoops slowly spread out once dropped onto the pan, then you don't need to flatten them. If they hold their shape (as in the photo), take a small piece of parchment paper and press each cookie down to between 1/4-1/2 inch thick. Smooth and piece together the edges to a round shape. Place extra chocolate chips on top of each cookie, if desired.
Bake 1 pan at a time for 10-11 minutes until the edges are turning golden brown. Mine were perfect at 11 minutes.
Cool 10 minutes on the pan and then cool another 10 on a cooling rack. They will crisp and firm up as they cool. You must wait for them to cool at least 10 minutes or they can crumble because of the rice flour, but will be fine after cooled. Keep sealed so they don't dry out.
Nutrition per cookie (based on 18): 136 calories, 8.5 g fat, 13.7 g carbs, 2.7 g protein, 1.9 g fiber
*Can sub the maple syrup with agave if desired.
**Can sub sunbutter for nut-free, just make sure it is really smooth and keep in mind that it will yield a sunbutter taste)