0 Make the flax egg and set it aside for at least 10 minutes to allow it to thicken. Melt the coconut oil in the microwave for 1 minute, stirring at halfway through, and then let it cool to room temperature or until bearable to touch.
1 In a large bowl, whisk together oat flour, quick oats, rolled oats, baking soda, cinnamon, and salt.
2 In a separate bowl, whisk together melted and cooled coconut oil, the set flax egg, brown sugar, and vanilla.
3 Add the wet ingredients to the dry ingredients and mix until combined. Add the chocolate chips and mix once more, or until distributed throughout the dough.
4 Chill the dough for half an hour, preheat your oven to 350 degrees F, and line a baking sheet with parchment paper.
6 Using a cookie scoop or a tablespoon measure & your hands, roll the dough into 15-20 balls. *If you rolled the dough with your hands, chill the dough balls for another 10 minutes.
5 Bake the cookies for 7-9 minutes or until the edges are lightly golden brown, it's a good thing if they seem a little raw in the center when you take them out. Let the cookies set and cool completely on the baking sheet before enjoying!
