Step 1

Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or silicone baking mat.

Step 2

Add rolled oats to a food processor or high powered blender. Pulse oats until they become very small and partially become flour. See notes for more details. When you are done, you should be left with 1/2 cup of oat mixture.

Step 3

Add oats and almond butter to a large mixing bowl. Mix with a spatula until oats are fully incorporated. Add in maple syrup. Stir until syrup is fully incorporated and dough thickens to the consistency of cookie dough. At this point you can taste the dough and if desired, you can add another 1 tbsp of maple syrup if you prefer sweeter cookies.

Step 4

Using a 1 tbsp cookie scoop, scoop dough onto the cookie sheet, spacing them 2 inches apart. Take one piece of dough and roll it between your palms until it forms a smooth round ball. Place dough ball back onto the cookie sheet. Use the palm of your hand or the back of a spoon to press down on the dough ball until it becomes a round disk about 1/4 inch thick. Repeat with remaining dough.

Step 5

Bake cookies for 12-13 minutes or until they look done. Let cookies cool completely on cookie sheet before removing. Don't attempt to remove them before they are cooled because they may break apart. Uneaten cookies can be stored in an airtight container at room temperature for a few days.