Preheat oven to 350 degrees F (180 degrees C).
To make oat dust, place some
Gluten-Free Oats (1/2 cup)
into a food processor and pulse until well, they turn into dust
Remove the oats from the food processor and place
Honey (1 Tbsp)
Coconut Oil (1 Tbsp)
. Process until creamy.
Add the oat dust,
Rice Flour (1/2 cup)
Baking Powder (1 tsp)
Pink Himalayan Sea Salt (1/4 tsp)
Ground Cinnamon (1/2 tsp)
Cocoa Nibs (1/3 cup)
. Pulse until combined.
Scoop out heaping tablespoon of dough onto parchment paper and bake in preheated oven for about 15 minutes.
Let the cookies cool down on a wire rack, then store them into your fridge for up to 1 week!