Combine rolled oats,baking soda and salt. Set aside.
In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs with the sugar, almond butter and vanilla until light colored (3-4 minutes)
With a mixing spoon, add the oatmeal mixture. Gently combine.
Fold in the chocolate chips.
With a medium sized scooper, place dough on baking sheet.
With the back end of a heavy glass, slightly flatten the top (I find that spraying the bottom of the glass with non-stick spray makes the process a lot easier).
Bake for approximately 9 -11 minutes
Allow to cool on baking sheet completely before removing as this cookie is very soft and gooey.
You can make 42 cookies by using a small sized scooper.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. *Adapted from Ambitious Kitchen