Line a baking sheet with parchment paper
and set aside.
In a medium saucepan, gently melt coconut
oil, almond butter, maple syrup, and cocoa powder together
over low heat. When the mixture is combined, increase the
heat to medium and continue stirring until the mixture come
to a boil. Continue to boil 2 minutes, stirring constantly,
then remove from heat.
Add vanilla extract, and salt. Stir till
combined. Add oats and stir to coat in the chocolate almond
Using a 1 tablespoon cookie scoop or
spoon, drop cookies onto your baking sheet. Gently pat down
to spread out the cookie. Chill in the refrigerator until
set, about 1 hour.
Store in airtight container in the
refrigerator up to one week. (Put in freezer to store