Preheat oven to 350⁰F.
In a stand mixer or large mixing bowl, beat coconut oil and sorghum syrup until well combined. Add flax eggs, vanilla extract mix, and almond butter. Mix well. Slowly add the gluten-free all-purpose flour, baking soda, cinnamon, and salt to the other liquids. Combine until smooth. Once everything is incorporated well, stir in oats and chocolate chips.
Refrigerate dough for 15 minutes.
After 15 minutes, remove dough from the refrigerator, and (with VERY clean hands) shape 1 tablespoon sized dough balls.
Place the balls on a parchment-lined baking sheet about 2 inches apart, use a fork to flatten to desired thickness and bake 12-15 minutes until browned lightly around the edges. Cool for 2 minutes then use a flat spatula to carefully lift the cookies off the baking sheet to a cooling rack. Allow cookies to cool before storing.
Serving size: 1 cookie, Calories: 80 calories, Fat: 5 grams, Saturated fat: 1.5 grams, Carbohydrates: 7 grams, Sugar: 2.5 grams, Sodium: 40 milligrams, Fiber: 1 gram, Protein: 2 grams, Cholesterol: 0 milligrams