To begin, preheat your oven to 350 and spray a pan with non-stick spray (or line with parchment paper).
To a large mixing bowl, add your coconut oil/butter and maple syrup and beat them together till well blended. Next, add your almond butter and vanilla and blend again till smooth. Then add your egg and briefly blend it into the wet ingredients.
To the same bowl, add your oats, cinnamon, baking soda and salt and stir everything together till you have a consistent cookie dough. Add your chocolate chips and fold them into your batter.
Using a large cookie scoop, scoop 12 cookies and evenly space them apart on your pan. Bake for 10-14 minutes, or till the edges are set.
Let the cookies cool entirely and then devour!
These cookies get softer as they sit. I recommend storing them in the fridge for them to last about a week.