Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
In a large bowl, whisk together the rye flour, almond flour, sugar, arrowroot, salt, and baking soda. Set aside.
In a smaller bowl, mix the almond butter, coconut oil, maple syrup, milk, and vanilla.
Add the almond butter mixture to the larger bowl and mix with a wooden spoon or spatula until the dough comes together. Fold in the chocolate chips.
Scoop three tablespoons of dough onto the prepared baking sheet, about 6 cm (2 in.) apart for each cookie. Press each cookie down slightly.
Bake for 10-12 minutes, or until the edges are golden.
Let the cookies cool for about 10 minutes on the pan before removing and cooling fully on a rack. Store in a sealed container at room temperature for 3-4 days, or freeze up to a month.
Notes
* Reduce the salt by half or omit if the almond butter is salted.** You need to use a runny almond butter for this recipe. A harder one will result in a denser, drier cookie, and no one wants that. If the dough is too dry (due to a dry nut butter) add a tablespoon or two of nondairy milk to make up for it.