Step 1

Place the chocolate chips in a microwave-safe bowl and microwave until melted, stirring every 30 seconds until the chocolate is smooth.

Step 2

Add the melted coconut oil and agave nectar. Stir to combine.

Step 3

Fold in the oats.

Step 4

Line a baking sheet with parchment paper.

Step 5

Use a cookie scooper to scoop the oat mixture into 12 mounds.

Step 6

Dampen your hands and press the tops of the mounds down slightly to flatten them and push in any oats sticking out the sides.

Step 7

Chill in the fridge for 10 minutes until the cookies harden.

Step 8

Sprinkle with salt and enjoy!