Step 1

In a small coffee grinder or food processor, grind 1/3 cup of your oats into a fine powder.

Step 2

In the bowl of a stand mixer, combine the ground oats with the remaining oats, coconut flakes, tapioca flour, brown sugar, and salt. Using the whisk attachment, mix the ingredients together for 15-20 seconds.

Step 3

Next, mix in the melted coconut oil and the corn syrup (can sub agave nectar) until fully combined.

Step 4

Remove the bowl from the mixer and stir in the chocolate chips by hand.

Step 5

Now, you can either roll the batter into balls and refrigerate, or press the batter into a parchment lined loaf pan (like the kind you bake a loaf of bread in) and freeze it for 1-2 hours. I like the cube shape, so I freeze mine and then cut them. After you’ve cut them, you can store them in a sealed container in the fridge for up to 2 weeks.