Preheat your oven to 350 degrees F (180 degrees C) and take out a 3 or 4-inch ramekin dish.
In a small bowl mash the Unrefined Coconut Oil (2 teaspoon), Brown Rice Syrup (2 teaspoon), Muscovado Sugar (1 1/2 teaspoon), Vanilla Extract (1/4 teaspoon), and Baking Powder (1/8 teaspoon) together until creamy. Do not use melted coconut oil.
Add the Gluten-Free Rolled Oats (3 tablespoon), Oat Flour (1 tablespoon), and Almond Flour (1 tablespoon), then mash with a fork until a dough forms that is sticky and holds together.
Mix in the Vegan Dark Chocolate Chips (1 1/2 tablespoon).
Press firmly into the ramekin dish then top with a small pinch of flaked sea salt and bake for 11-13 minutes [for a 4-inch ramekin] or less/more depending on your texture preference. For a 3-inch ramekin bake for 15-17 minutes.
Remove from the oven and let cool for at least 7-10 minutes. The cookie will firm up and become chewier as it cools.
Serve slightly warm or fully cooled. The cookie will stay chewy when fully cooled.