Healthy Oat & Coconut Chocolate Chip Cookies

Preheat the oven to 350 °F (175°C). Line a baking sheet with parchment paper and set aside.
Mix the dry ingredients. Add the rolled oats, oat flour, almond flour, shredded coconut, and salt to a mixing bowl. Mix until combined.
Pour in the liquid ingredients. Next, add the coconut nectar, melted coconut oil, and vanilla extract.
Mix. Using a wooden spoon or spatula, mix until combined. Note: Do not overmix – you want to keep the texture of the rolled oats.
Shape them. Scoop out about 1 and 1/2 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 (about 2.7-inch / 7 cm in diameter). These cookies won’t spread, so you really want to give them a flat and round shape before baking. Repeat with the remaining dough.
Add the chocolate chips. Press several chocolate chips on top of each cookie. Be generous!
Bake. Bake for 8-9 minutes or until the bottoms of your cookies look just slightly golden brown. Remove from the oven and allow the cookies to cool for at least 15 minutes before transferring them to a cooling rack. Note that the cookies will be very soft right from the oven but will firm up as they cool.
You can store the cookies in an airtight container at room temperature for up to 5 days.