If your almond butter is unsweetened, you may want to add an additional Tablespoon of honey.
For a lactose-intolerant variation, use vegan butter (e.g. Smart Balance or similar product), shortening or coconut oil as the fat and a dairy-free brand of chocolate chips.
For a gluten-free variation, make sure you are using oats that specifically say “certified gluten-free” on the package.
For a vegan option, use the lactose-intolerant ingredients above, plus an egg replacement such as EnerG or flax eggs. You may need to increase your baking time to compensate for the added moisture that egg replacements usually contain.
If you are not serving these immediately after baking, store them in an airtight container at room temperature for up to 4 days, or in the freezer for up to 3 months.