Preheat the oven to 350 F

In a large bowl, combine the eggs, almond butter, sugar vanilla extract and coconut oil. Whisk together until smooth, making sure to break up any chunks of almond butter.

Add in the oats, baking soda, salt and chocolate chips and mix together with a spatula until evenly incorporated.

Line 2 large baking sheets with parchment paper. Scoop out 2 tbsp of batter onto the baking sheet about 1u0022 apart from one another, you should get around 20 cookies. I use a 2 tbsp cookie scoop, but you can roll them with your hands.

Bake for 10 minutes. Remove from oven and tap the pan gently on the counter top 2-3 times to flatten. Let them cool for at least 10-15 minutes.

Keep stored in an airtight container for up to 1 week, or freeze for up to 2 months.