– quick cook oats- gluten-free gluten-free flour – unsweetened coconut flakes – flaxseed meal – baking powder – Himalayan salt – cinnamon – vanilla extract – maple syrup – coconut oil – mini chocolate chips
– Melt the coconut oil in the microwave for 30 seconds in a medium size bowl. Add the rest of the ingredients except the chocolate chips and mix to form a dough. Let it cool slightly then add the chocolate chips (cooling prevents the chocolate chips from melting). Chill for about 5 minutes in the refrigerator.
– Line a baking pan with parchment paper. Roll the dough into 1 inch balls and set on the parchment paper. Chill to harden for about 15 minutes and then store in an airtight container in the refrigerator.