Oatmeal Chocolate Chip Almond Butter Cookies with Maple, Buckwheat, and Flaky Salt {Vegan and Gluten-Free}

sweet rice flour (mochiko) ((2.75 ounces / 80 grams))

buckwheat flour ((2.5 ounces / 70 grams))

old-fashioned rolled oats, plus an extra handful for the tops ((1.75 ounces / 50 grams))

quick (baby)oats ((1.5 ounces / 40 grams))

baking soda

fine sea salt ((or 1/4 teaspoon if your almond butter is salted))

smooth, unsalted almond butter ((8 ounces / 225 grams))

plus 2 tablespoons maple syrup ((8.5 ounces / 240 grams))

melted but cool coconut oil ((2.5 ounces / 70 grams))

vanilla extract

coarsely chopped bittersweet chocolate (preferably 65-70% cacao mass), plus some extra chunks for the tops ((8 ounces / 225 grams))

flaky salt such as Maldon, for the tops ((optional))