Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and make cleaning easier.

In a medium mixing bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Whisk them together until smooth.

To the same bowl, add the rolled oats, almond flour, baking soda, and salt. Stir everything together until well combined. You should have a dough that’s a little sticky but holds together.

Now, fold in the vegan chocolate chips and any optional add-ins, like raisins or nuts. This will give your cookies that extra burst of flavor and texture.

Using a spoon or cookie scoop, portion out small amounts of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. You can slightly flatten each ball for a more traditional cookie shape if you prefer.

Place the baking sheet in the preheated oven and bake for 15 minutes, or until the edges are golden brown. Keep an eye on them as baking times may vary depending on your oven.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up and prevent them from falling apart.