Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Melt coconut oil in a small bowl in the microwave or over the stove. Add nut butter, maple syrup, and vanilla extract, and mix to combine. Set aside.

In a medium bowl, add oat flour, cocoa powder, baking soda, and salt, and whisk to combine.

Add your wet ingredient to your dry ingredients, and mix with a silicone spatula or wooden spoon until combined. The dough will be wet, but it should come together in a ball. If not, add another Tbsp. oat flour.

Add chocolate chips and mix to combine.

Dump dough into a tall ball on your prepared baking sheet. Stud with additional chocolate chips for looks if desired. Bake 14-15 minutes, or until the edges start to get crispy.

Allow to cool on the baking sheet.

If you like cakey brownies, enjoy warm/at room temperature (it's a bit crumbly this way). If you like fudgy brownies, throw the cooled cookie in the fridge for about an hour, and then enjoy.