Line a rimmed baking sheet with a silpat mat or coat with some cooking spray. Set aside.

In a large bowl, combine almond butter and maple syrup and microwave for 20 seconds to soften. Give it a good stir and then add in you oats.

Mix until all of the oats are coated in the almond butter/maple syrup mixture.

Scoop a heaping tablespoon of the dough and shape in your hands until you have formed a cookie. Place on baking sheet and repeat until you have 18 cookies.

Pop in the fridge for 30 minutes to set up and then transfer to an airtight container. Store in the fridge for up to 10 days. Enjoy!