• Line a baking sheet with parchment paper. Set aside.
• In a mixing bowl, stir oats, cinnamon, salt, and chopped nuts if used. Set aside.
• In a medium-sized non-stick saucepan, add the almond butter, liquid sweetener, and coconut oil, and bring to a simmer, stirring constantly.
• Cook, gently stirring, over low heat until it reaches a simmer. Simmer for 30 seconds, then remove from heat and stir in vanilla extract if used.
• Pour the liquid ingredients over the dry ingredients.
• Stir to coat the oat with the almond butter mixture, then use a small cookie dough scoop to scoop out some batter.
• Release on the prepared baking sheet and repeat until all the batter has been turned into cookies.
• Place each ball onto a plate covered with parchment paper, leaving one thumb of space between each ball.
• Flatten the cookie dough lightly with the back of a spoon.
• Place the plate into the freezer for 10-15 minutes or until the cookies harden.
• Remove the cookies from the freezer and dip half of each cookie into the melted chocolate. Return the cookies to the plate after you dipped them into the chocolate. If you like, sprinkle crushed roasted almonds onto the melted chocolate for extra crunch.

Storage

• These are no-bake cookies and must be stored in the fridge. It will get softer in the fridge. Store up to 1 week in the fridge in an airtight container or one month in the freezer. Thaw in the fridge the day before or eat half frozen.