Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, stir together 1 cup quick cooking rolled oats, 1/2 cup almond flour, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt until evenly combined.

In a separate bowl, whisk 1/4 cup honey, 1 large egg, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir until the dough is well combined.

Fold in 1/2 cup sugar free dark chocolate chips until evenly distributed.

Drop the dough by level tablespoonfuls onto the prepared baking sheets, spacing cookies about 1 to 2 inches apart.

Bake for 8–10 minutes, or until the cookies are lightly golden around the edges and set in the center.

Let the cookies cool on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.

Makes about 24 cookies.