Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the rolled oats and almond butter until well blended.

Gradually pour in the maple syrup and stir until fully incorporated to form a moist dough.

Gently fold in the chocolate chips until evenly distributed.

Using a tablespoon, scoop dough onto the baking sheet, flattening each scoop slightly.

Bake for 10-12 minutes until edges are golden brown and centers are slightly soft.

Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack.