Blend gluten free oats into oat flour in food processor (high speed for 1-2 minutes).
Add 1 cup oat flour to medium bowl and add ¼ cup pure maple syrup, 3 tablespoons melted coconut oil, and 1 tablespoon vanilla extract. Stir until combined.
Add ⅓ cup mini chocolate chips and sprinkle of sea salt and stir once more until everything is mixed together.
The dough will be a slight runny, place cookie dough in the fridge for at least 20 minutes or freezer for 10 minutes until set.
Once firm, take it out of the fridge/freezer and enjoy!
Optional: roll cookie dough into ½ inch balls/bites and place back in fridge in air tight container for up to 2 weeks.
Recipe by Afitcado at https://www.afitcado.com/edible-cookie-dough/