Step 1

Whisk together coconut oil, applesauce, coconut sugar and extracts in a large bowl until smooth.

Step 2

Add the tapioca flour, salt and baking soda to the wet ingredients and whisk to combine.

Step 3

Add the oats, oat flour and almond pulp to the bowl and stir until just combined.

Step 4

Fold in the chocolate chips then cover and chill in the refrigerator for 1 hour.

Step 5

Preheat oven to 350°F and line two baking sheets with parchment paper or a silpat.

Step 6

Using a medium cookie scoop, scoop dough onto the baking sheets. Press gently on the tops to slightly flatten (the cookies won't spread much during baking).

Step 7

Bake for 8-10 minutes until golden around the edges.

Step 8

Remove from oven and let cool on a rack.