Get a large mixing bowl and stir together the almond flour, oats, coconut, chocolate, baking powder, salt, and sugar.
Using a separate bowl, whisk the aquafaba until light and fluffy before adding the almond butter, oil and vanilla (optional).
Then combine both mixtures until you get a firm, yet sticky dough.
Preheat oven to 176C and lightly grease a baking sheet with baking paper. Add the mixture (2 tablespoons per serving) and leave a 1-inch gap to allow for spreading – this should be enough for 12 cookies.
Bake for 10 minutes then increase the temperature to 190C and bake for a further 2-4 minutes.
Remove from the oven and leave to cool for 5 minutes