Oatmeal Almond Butter Cookies

-1 Preheat the oven to 350 F
-1 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.
-1 Add in the oats, baking soda, salt and chocolate chips and mix together with a spatula until evenly incorporated.
-1 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. 
-1 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.
-1 Keep stored in an airtight container for up to 1 week, or freeze for up to 2 months.