Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together almond butter, maple syrup, and vanilla extract until smooth.
½ cup almond butter, 3 tbsp maple syrup, ½ tsp vanilla extract
Add the oat flour, flaxseed, cinnamon, and salt. Stir until the dough comes together. If the dough feels too soft or sticky, add another teaspoon of oat flour at a time until it's firm enough to handle.
¼ cup oat flour, 3 tbsp oat flour, 1 tbsp flaxseed, ¼ tsp cinnamon, 1 pinch sea salt
Scoop out about 1 tablespoon of dough per cookie. Roll into balls and place on the baking sheet. Flatten slightly with a fork or your fingers (they won’t spread much).
Bake for 10-12 minutes, or until the edges are lightly golden.
Cool on the baking sheet for at least 5 minutes before transferring to a wire rack (they’ll firm up as they cool).