1cupdark chocolate chips176g, or raisins or a mix of both
Preheat oven to 350°F. Line a baking sheet with parchment paper. (See recipe note #1 about option to refrigerate dough before baking.)
In a medium bowl whisk together almond flour, baking soda, cinnamon and salt. Stir in oats and set aside.
Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until fluffy, 3 to 4 minutes, scraping down the bowl as needed.
Reduce mixer speed to medium-low and add eggs and vanilla; mix until smooth. Add dry ingredients and mix until combined. Add chocolate chips and mix until combined.
Scoop dough into about two tablespoon balls (a 2-tablespoon scoop makes this easy!) of dough and place 12 cookies on prepared baking sheet, leaving 2 inches of space around each as cookies will spread during baking.
Bake until golden around the edges and slightly pale in the middle, 12-15 minutes, or until light golden brown (less time for chewier cookies, more time for crispier cookies). Transfer baking sheet to wire rack and let cool for a few minutes before carefully transferring cookies directly to rack to cool completely. Repeat with remaining dough.
For thicker cookies that better hold their round shape, refrigerate dough for an hour or up to 3 days before baking. You may need to add 2 to 3 minutes to baking time.
If you like to have cookies fresh and warm from the oven, only cook the number of cookies you need for that day. Portion the remaining dough in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag marked with baking temperature and cook time. When ready to bake, arrange the frozen dough balls on a baking sheet while the oven preheats so they thaw slightly. Add 2 to 3 minutes to the baking time.