Ingredients

1 cup light brown sugar
3 tablespoons unsweetened cocoa powder
1/4 cup (4 tablespoons) unsalted butter
1/2 cup unsweetened almond milk
1/2 cup chunky almond butter
3/4 teaspoon kosher salt
2 cups rolled oats
3/4 cup roasted sliced almonds
1/4 cup mini chocolate chips

Directions

Line a baking sheet with parchment paper and set aside.

Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute.

Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes.

Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly.

Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.