Step 1

Preheat the oven to 350°F (180°C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.

Step 2

In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, and vanilla) until completely smooth.

Step 3

Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.

Step 4

Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.

Step 5

Using a large retractable cookie scoop (or simply a spoon and your hands), scoop mounds of dough (about 2 1/2 tablespoons of dough per cookie). Add each onto the baking sheet, about 3 inches apart, as they'll spread a lot while baking.

Step 6

Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)

Step 7

Bake for 8 to 10 minutes (I prefer 8 1/2 to 9 minutes for gooey and soft cookies), until the cookies are spread out. If you prefer a crispy cookie, bake for about 12 minutes.

Step 8

Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they'll firm up even more. (It's normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing.