NOTE: chilling the dough for 1+ hour before baking is KEY to this recipe! Don’t you dare skip the chill! 🙂

1. In a large bowl, use an electric mixer to cream together the butter and coconut sugar. 
2. Add the egg and vanilla and mix again until combined. 
3. Add the oat flour, baking soda, and salt to the bowl. 
4. Mix again until combined. 
5. Add most of the chocolate chips to the bowl, saving some to add on top of each cookie. 
6. Fold until the chocolate chips are incorporated into the dough. 
7. Chill the dough in the fridge for 1 hour. 
8. Preheat oven to 350F.
9. Line a baking sheet with parchment paper. 
10. Scoop 12 balls of cookie dough onto the baking sheet. 
11. Add a few more chocolate chips to the tops of the cookie dough balls. 
12. Bake for 8 – 10 minutes until the edges appear firm but the top is slightly wet (they’ll bake a bit more as they cool on the pan).
13. Allow the cookies to cool on the pan for at least 15 minutes.
14. Sprinkle with salt and enjoy!