Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Note: If your almond butter has been sitting in the refrigerator or at a cool temperature and is hard, measure out one cup of it and microwave it for 10 to 20 seconds or until it has softened and is easy to stir.

Transfer the almond butter, eggs, and pure maple syrup (wet ingredients) to a large bowl. Mix everything together until a thick creamy sticky substance forms. I use a fork, but a hand mixer works too. 

Mix in the dry ingredients (rolled oats, cinnamon, sea salt, and chocolate chips) until everything is well-combined. The oatmeal mixture will be very sticky, unlike regular cookie dough. This is normal.

Drop mounds of cookie dough onto the prepared baking sheet. The cookies will not spread or change shape during the baking process, so be sure the lumps of dough are in the final shape you want them to be. Make any size cookies you like. If you'd like, sprinkle the cookie dough with extra chocolate chips.

Bake on the center rack of the preheated oven for 9 to 12 minutes. For large cookies, bake closer to 12 minutes and for small cookies, bake 8 to 9 minutes, or until the cookies appear set up and are slightly golden brown.

Remove the cookies from the oven and allow them to cool completely before removing them from the cookie sheet. This ensures the cookies stay together, as if they are moved when they’re still warm, they will fall apart.

Serve and enjoy! For a truly decadent treat, serve the cookies warm with a scoop of vanilla ice cream.