Step 1

Line a baking sheet with parchment. Set aside.

Step 2

In a medium skillet, combine the oats and chopped almonds. Over medium-low heat, toast until fragrant, 3 to 4 minutes, stirring frequently. Set aside in a medium bowl to cool slightly.

Step 3

In the same skillet, combine the butter, maple syrup, cocoa powder, and salt. Set over medium heat and stir frequently with a flexible spatula. When the mixture starts to boil around the edges, set a timer and boil for 1 minute. It's ready when a digital thermometer reaches 215°F to 220°F and the mixture is thick enough to coat the back of a spoon.

Step 4

Remove from the heat and stir in the almond butter until completely smooth.

Step 5

To the bowl with the oats and almonds, add the chocolate chips, then stir in the hot butter mixture.

Step 6

Scoop the dough onto the prepared baking sheet; a generous tablespoon cookie scoop will yield 12 cookies, but you can make them any size you want.

Step 7

Place the no-bake oatmeal cookies in the refrigerator for 15 to 20 minutes or until firm. Cookies can also set at room temperature; this will take anywhere from 45 to 90 minutes, depending on the temperature of the kitchen.

Step 8

Store no-bake oatmeal cookies airtight at room temperature for 3 days. Freeze for longer storage.