Step 1

Preheat the oven to 350°F (177°C) and line 2 sheet pans with parchment paper.

Step 2

To a large bowl, add the almond flour, oats, baking powder and salt and whisk well.

Step 3

To the same bowl, add the almond butter, syrup, vanilla, milk or cold coffee and chocolate chips. Mix all of the ingredients until a very thick and sticky, cohesive batter forms. Just keep stirring and pressing the batter together with the back of a spoon. Now, taste the batter. Yeah, I know.

Step 4

Using about 2 tablespoons worth of dough, form smooth round balls with your hands. The batter should be sticky but you should be able to roll into balls.

Step 5

Place them on the pan 2 inches apart. I did 8 on each sheet. Either dip your fingertips in water or use a small piece of parchment paper to press each cookie down to about 1/4 inch thick, making sure to press evenly and seal the edges into a round shape so they bake up uniform.

Step 6

Bake the 1st pan for 10-12 minutes. Ovens can greatly vary, but mine were perfect at close to 12 minutes. You are looking for them to puff up and starting to get golden edges.

Step 7

Remove from the oven and cool on the pan just 5 minutes. Transfer them to a cooling rack and let cool completely. As they cool they will crisp up perfectly around the edges and into the perfect cookie texture with crispy edges and moist, chewy centers.