In a microwave safe bowl, combine the almond butter, honey, coconut oil, vanilla and 2 tablespoon of chocolate chips.
Heat in the microwave for about 1 minute or until melted, stirring every 30 seconds. Mix well with a spoon once melted.
Add the cocoa powder and stir until combined.
In a separate bowl, mix together the oatmeal and salt. Add to the chocolate mixture and mix until combined.
Add the remaining 2 tablespoon of chocolate chips.
Scoop the cookie mixture onto waxed paper using a cookie dough scoop or tablespoon.
Refrigerate for 2 hours to harden.
Notes
These cookies need several hours to set (even though they are really good warm). Stick them in the freezer for a little bit to speed up this process. They taste great cold, so you may store the leftovers in the fridge.
Scoop the cookies onto the waxed paper after mixing them- they are a little bit sticky, but will come right off the waxed paper.
This makes 18 cookies, double or triple the recipe for an extra large batch.