Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2

In a small bowl make the flaxegg by mixing the flaxmeal (ground flaxseed) and 6 tbsp of water together. Allow it to sit for 5 minutes to form a gel.

Step 3

In a larger bowl mix together the melted coconut oil, coconut sugar, and vanilla extract. Next, mix in the flaxegg after it has gelled. Pour the oat flour, rolled oats, shredded coconut, baking soda, and sea salt over the wet mixture. Give the dry ingredients a little stir, then mix everything together. Stir in the chocolate chip.

Step 4

Using a spoon or small cookie scoop, scoop the cookies using about 2 tbsp dough per cookie. Gently flatten the cookies.

Step 5

Bake for 9-11 minutes, until slightly golden around the edges. Sprinkle with flakey sea salt once the cookies come out of the oven.