In a large bowl combine the melted coconut oil, and whisk in the almond milk, coconut sugar, and vanilla until well combined.
Add the flour, salt, and mix well with a spatula. Fold in the chocolate chips and combine.
Using a tbsp, scoop out the cookie dough and roll the dough into 16 balls, then place on a parchment-lined cookie sheet.
Freeze for 30 minutes or the fridge for about 1 hour.
Store in an airtight container in the fridge for up to 2 weeks.
Make your own oat flour by blending gluten-free oats in a ninja blender for 10-15 seconds, or until it reaches flour texture. I use my smoothie attachment because it fits the oats perfectly and cleans easier.
Leave this as regular cookie dough, or shape it into balls for single servings.
Store in an air-tight container for up to 2 weeks in the fridge. Or freeze them by wrapping them in wax paper before adding them to the container, and freeze them for up to 2 months.