In a small bowl, whisk together the oats and almond flour. Add in the maple syrup, almond butter, and vanilla extract and mix until combined.
Fold through the chocolate chips and serve immediately, or chill for 30 minutes to firm up.
Notes
TO STORE. Store leftovers in the fridge and allow it to come to room temperature for 15 minutes before you serve. Enjoy the cookie dough within a week for the best texture and taste. TO FREEZE. Make a big batch of this edible cookie dough and freeze some for later. Stored in an airtight container, this oatmeal cookie dough will last for at least 3 months in the freezer. Defrost overnight in the fridge if you are planning to eat it.