Make the cookie dough.  In a large bowl, beat coconut oil, almond butter, and sugars until fully combined and lightened in texture and color.  Beat in the eggs, one at a time, and the vanilla.  Stir in the flour, baking soda, cinnamon, espresso, and salt until the dough comes together.  Form into a ball, cover with plastic wrap and refrigerate at least 24 hours and up to 48 hours.

When ready to bake the cookies, preheat the oven to 350 degrees F/ 325 degrees F convection.  Line two cookie sheets with parchment.

Form the cookies into balls just larger than a golf ball and place them well spaced on the cookie sheet.  Bake for 8 minutes.  Remove the cookies from the oven and place a portion of the carob or chocolate on each cookie, pressing it in slightly.  Depending on the bar you use, you may have to break the candy bars up differently.  Just do what looks and feels right – it will be delicious.

Return cookies to the oven for about 6 minutes, until the cookies are still quite soft in the center, slightly golden brown around the edges and the carob/chocolate is melted.  Serve warm!  Or cool completely on the tray before storing in an airtight container for up to 5 days.  Reheat cookies in the microwave for 20-30 seconds.