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

Mix the eggs, almond butter, and pure maple syrup in a large mixing bowl. Note: If your almond butter has been chilling in the refrigerator, or if it is difficult to stir, microwave it for 30 seconds, or until it is easier to stir prior to starting the recipe.

Add the oats, sea salt, whole pistachios, and chocolate chips to the mixing bowl and stir well. Note: If you’re adding vanilla extract and cinnamon, you can do so at any stage).

Drop mounds of dough onto the prepared baking sheet. These cookies stay in the same form throughout the baking process, so be sure to shape the dough according to the size and shape you’re looking for. If you'd like, add extra pistachios and chocolate chips on top of the cookie.

Bake for 9 to 12 minutes. I bake mine for 10, and I make 9 large cookies.

Remove the cookies from the oven and allow them to cool for at least 15 minutes. They will look strange when they first come out of the oven, but will appear more normal after sitting.

Serve and enjoy! I recommend enjoying the cookies warm for the tastiest results. Simply pop one in the microwave for 10-15 seconds, or until the chocolate is softer.