1. Preheat the oven to 350 degrees and line baking sheet with parchment paper. Set this aside. 2. In the bowl of the stand mixer add the crunchy almond butter, vanilla extract, 2 eggs, and sugar. With the paddle attachment on cream everything together until a smooth consistency is created. With a spatula fold in the rolled oats and dark chocolate chunks. 3. Evenly scoop the cookie dough onto the lined baking tray. Make sure to leave about a 2 inch space between the cookie dough because the cookies with spread out. Top each cookie with rock salt and pop the baking tray into the oven. Bake the cookies for 10-12 minutes, closer to the 12 minutes. Remove the cookies from the oven and allow them to cool for 10 minutes. Then transfer them to a cooling rack. Drizzle with melted chocolate if desired.
