Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.

In a medium bowl, whisk together almond butter, coconut sugar, maple syrup, coconut oil, peppermint and salt. Whisk until it resembles caramel.

Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Add flax eggs, whisking until well incorporated.

Add oat flour and baking powder. Using a rubber spatula, fold until well incorporated and no flour patches remain. Dough will be sticky. Fold in chocolate chips.

Using a 2-tablespoon cookie scoop, scoop and drop cookie dough onto the prepared cookie sheet, spaced evenly apart. Dough will be sticky and soft. Using your fingers, shape cookies into round discs. Optionally, press chocolate chips into the tops of each cookie. Cookies will spread. If thinner cookies are desired, tap the pan a few times to lightly flatten the cookies.

Bake for 8-12 mins. Mine took 10 minutes. Place the baking sheet of cookies on a cooling rack; allow to cool for 10-15 minutes. Using a heatproof spatula, lift cookies onto the cooling rack to completely cool. Enjoy! Storing instructions below.