Fleur de selMaldon sea salt, or other flaky finishing salt for topping the cookies (optional)
Instructions
Preheat the oven to 350ºF. Line a baking sheet with parchment or a silicone baking sheet.
In a large bowl, whisk together almond butter, maple syrup, coconut oil, and vanilla extract.
Add the flour, oats, baking soda, and salt and stir until just combined.
Fold in the chocolate chips.
Using a cookie scoop, place about 2 tablespoons of dough onto the prepared baking sheet, gently forming each scoop into a neat circle and leaving at least 1 inch in between cookies.
Bake 9 minutes or until the tops are no longer wet. Allow the cookies to cool 10 minutes on the baking sheet before removing to a cooling rack to cool completely. Repeat with the remaining dough.
Store cookies in an airtight container at room temperature for up to 3 days or in the freezer for 3 months.