In a medium mixing bowl, stir together the oat flour, baking soda, baking powder, cinnamon, nutmeg, cardamom and salt. Set aside.

In a large mixing bowl, stir together the melted coconut oil, almond butter, sugar, and vanilla extract. Beat in the eggs.

Add the dry mixture to the wet mixture and stir just until combined.

Stir in the oats until almost combined and then stir in the apples. The dough will be quite sticky.

Wrap the dough in plastic wrap and refrigerate for 2 hours or until the dough is firm enough to be rolled into balls.

Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper. Place the sugar in a small bowl.

Roll the dough into 1" balls and roll in the sugar.

Place the dough balls 3" apart on the prepared baking sheet and bake for 9-12 minutes or until the tops of the cookies no longer appear wet on the surface. They will be quite soft but will firm up slightly as they cool.

Let cool for 3 minutes on the baking sheet and then remove to a wire rack to cool completely.

Store in an airtight container for up to 4 days.