In a large mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.
In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
To the aquafaba, add the almond butter, oil, and vanilla (optional) and beat or whisk to combine. (The mixture will deflate a little - that's OK). Then add to dry ingredients and mix until combined. You should have a firm, semi-tacky dough (see photo). Cover and chill in the refrigerator for at least 30 minutes or overnight.
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Scoop chilled dough into roughly 2-Tablespoon amounts (I like this scoop) and form into small discs (see photo). Place on baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies.
Bake for 10-12 minutes or until the edges are slightly golden brown. Be careful not to burn (especially on the bottoms) - they bake quickly toward the end. Remove from oven and let cool for 5 minutes.
Store leftovers in a loosely sealed container at room temperature up to 3-4 days, or in the freezer for 1 month. We recommend storing them in the freezer once cooked to help retain their crispy exterior. These are so delicious when warm and dipped in almond milk or hot cocoa!
*If you have a nut allergy, you can try and sub the almond flour for GF flour blend, and the almond butter for peanut butter or seed butter. *If trying to avoid oil, you can try and sub more almond butter or applesauce, but I haven't tested it this way and can't guarantee the results. *Nutrition information is a rough estimate. *Recipe adapted from my Best Almond Meal Chocolate Chip Cookies.