To a large bowl, add the almond flour, oats, baking powder and salt and whisk well.

To the same bowl, add the almond butter, date sugar, and vanilla. If using maple syrup or agave, only add milk or water if needed to make the batter stick together.

Add the carob chips.

Mix all of the ingredients until a very thick and sticky, cohesive batter forms. Just keep stirring and pressing the batter together with the back of a spoon.

Using about 2 tablespoons worth of dough (or a small cookie scoop), form round cookies.

Place them on the pan 2 inches apart. You should be able to fit 10 on each sheet. Either dip your fingertips in water or use a small piece of parchment paper to press each cookie down to about 1/4 inch thick, making sure to press evenly and form the edges into a nice round shape.

Bake each pan for 10-12 minutes. They should puff up and start to get golden edges. Remove before they are overdone.

Let them cool on the pan about 5 minutes.

Transfer them to a cooling rack and let cool completely. As they cool they will crisp up around the edges and feature moist, chewy centers.