Pre-heat the oven to 350 and spray a cookie sheet with olive oil or nonstick spray.
In a large bowl, combine the oats, almond meal, cinnamon, sea salt and chocolate chips. Mix well.
In a separate bowl, whisk the melted butter, maple syrup, almond butter and vanilla until well-combined. Add the wet mixture to the dry and stir well.
Make cookie shapes onto your cookie sheet (I like to use a melon ball scooper) and bake for 10-12 minutes until set and light golden brown. Remove from the oven and allow to cool one minute on the sheet before transferring to cooling racks. Enjoy!!