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Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
In a mixing bowl, add almond flour, quick oats, sugar, cinnamon, and baking powder and use a whisk to combine evenly.
Add fresh drippy almond butter and almond milk.
Use a rubber spatula to stir and bring the ingredients together into a cookie dough. Stir for at least 1 minute to help the oats absorb the moisture of the dough.
Fold in the chocolate chips and stir to combine.
Divide the dough into 12 equal portions and drop them on the cookie sheet leaving 2 thumbs of space between each. They spread in the oven - if needed, use two baking sheets.
Bake the cookies for 17-19 minutes at 350 °F (180 °C) until nicely golden brown on the top and sides.
Let the cookies cool down on the baking sheet for 15 minutes. Do not touch them so they firm up nicely.
Slide a spatula under each cookie and transfer them to a cooling rack to fully cool down.