Line a baking sheet with parchment paper. Clear a spot in your fridge or freezer for the tray so it’s ready to go.

In a small saucepan over low heat, add the coconut oil and maple syrup. Warm just until the coconut oil melts and the mixture looks glossy. Do not boil.

Remove from heat and whisk in the almond butter, vanilla, and salt. Stir until the mixture is completely smooth and thick but still pourable.

Place the oats in a large mixing bowl. Pour the warm almond‑butter mixture over the oats.

Use a sturdy spatula to fold everything together until every oat is coated. The mixture should be sticky and hold together when pressed.

Let the mixture sit for 3–5 minutes to cool slightly. This helps prevent the chocolate chips from melting too much.

Fold in the mini chocolate chips and any optional add‑ins. If the chips begin to melt, wait another minute and try again.

Using a cookie scoop or two spoons, portion 2‑tablespoon mounds onto the lined baking sheet. Gently press each mound to flatten slightly into a cookie shape.

Chill the cookies in the fridge for 30–45 minutes, or in the freezer for 15–20 minutes, until firm to the touch.

Enjoy right away, or transfer the set cookies to an airtight container for storage.