Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium-size bowl, whisk together the egg, nut butter, coconut oil, and vanilla extract. Add the sugar and whisk again until smooth. Set aside.
In a small bowl, stir together the dry ingredients - flour, baking soda, and cinnamon - and stir into the wet ingredients until combined.
Next, add the quick oats and Sundrops and stir until incorporated. You can refrigerate the dough before baking, but I prefer baking immediately for a flatter, crispier cookie. The choice is yours!
Using a cookie scooper or spoon, scoop portions about the size of the palm (or larger, if preferred) and gently roll into a ball. Press a couple dark chocolate chips into each cookie. Spread the dough portions evenly, about 2" between each. Lightly sprinkle each with sea salt and bake for 12-14 minutes, possibly longer if large cookies.
Remove when golden brown around the edges. Let them cool slightly on the pan to allow them to firm up before serving.
*Any nut butter will work. I used peanut butter, which yielded a strong peanut flavor. I would imagine almond or cashew would also work and give a more neutral flavor.
**I prefer turbinado sugar because it is a thicker granule, which gives a unique texture to the cookie while still acting like traditional cane sugar would. Coconut sugar would probably work, too, but I haven't tried that. Let me know what you choose and how your cookies turn out!