Dry Ingredients 1 ½ cups gluten free rolled oats 1 ¼ cups gluten free oat flour ¾ cup unsweetened, shredded coconut ½ teaspoon salt Wet Ingredients ¼ cup melted coconut oil ½ cup pure maple syrup 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons warm water, let set for 5 mins) 2 teaspoons pure vanilla extract Add-in Ingredients 1 cup vegan chocolate chips

In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, and salt. In a medium bowl, whisk together all of the wet ingredients: coconut oil, maple syrup, flax eggs and vanilla. Whisk until smooth. Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips. Cover the bowl and place into the freezer for 15 minutes—the will allow the dough to chill and harden for easier rolling. Remove bowl from the freezer. Scoop about 2 tablespoons of cookie dough into your hands and roll into balls. Enjoy!