In a mixer fitted with the paddle attachment, add the coconut butter and maple syrup. Mix, slowly to start, then at a higher speed until smoothed out.

Add the oat flour, coconut sugar, vanilla bean powder, and sea salt to the coconut butter mixture, and sift in the baking powder and baking soda. Mix at slow speed (so the dry ingredients don’t poof!), and then bring up to medium speed and mix until everything just comes together.

Add the chocolate chips and mix to just incorporate. The mixture should be a little sticky, not dry, but not too wet either. Scrape down the bowl with a spatula, then transfer to the fridge to chill for ½ hour.

Preheat oven to 325°F. Line a baking sheet with parchment paper.

Place 1 – 1½ -tablespoon scoops of the batter on the prepared baking sheet. Slightly flatten each cookie with a spatula or your hand. Bake for 11 minutes, then remove from oven and let cool for 2–3 minutes on the pan. Transfer to a cooling rack to cool completely.