Step 1

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Step 2

In a large mixing bowl, whisk together the rolled oats, oat flour, almond flour, shredded coconut, and salt.

Step 3

Add the coconut nectar, melted coconut oil, and vanilla extract. Mix until well combined. Don't overmix, you want to keep the texture of the rolled oats.

Step 4

Scoop out about 3 tablespoons of dough, form a ball with your hands and place it on the baking sheet. Using slightly wet hands, flatten and shape the ball into the size of a cookie. Cookies won't spread during baking. Repeat with the remaining dough. Press several chocolate chips on top of each cookie.

Step 5

Bake for 10-12 minutes, or until the bottoms look golden brown. Remove from the oven and let cool at least 15 minutes before transferring to a cooling rack. Cookies will be very soft right from the oven but will firm up as they cool.

Step 6

Store in an airtight container at room temperature for up to 5 days.