• 1/4 cup maple syrup
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup coconut sugar
• 2 tablespoons flaxseed meal
• 1 teaspoon baking soda
• 1 teaspoon himalayan sea salt
• 1 1/2 cup oat flour
• 1/2 cup crushed up dark chocolate bar (I like Hu Kitchen)

1. Pre-heat the oven to 350 degrees and layer a large baking tray with parchment paper.
2. In a large bowl, combine the wet ingredients. Add the maple syrup, coconut oil, vanilla extract, coconut sugar, flax meal, baking soda, and salt and fold with a spatula.
3. Add the oat flour and fold. Then, add the crushed up dark chocolate bar.
4. With gloves on, roll each cookie dough and flatten onto the tray. Be sure to evenly spread them out because the cookies expand in the oven.
5. Chill the cookie dough in the fridge for 10 minutes. Then, bake on 350 for 12 minutes.
6. Allow cookies to cool for 10 minutes before transferring them off of the tray.

These cookies stay good for 2 weeks sealed at room temperature or up to one month in the freezer.