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 Banana (1), Honey (1 tablespoon), Coconut Oil (1 tablespoon) and Egg (1). Process until creamy.
Add the oat dust, Cocoa Nibs (1/3 cup), Rice Flour (1/2 cup), Pink Himalayan Sea Salt (1/4 teaspoon), Baking Powder (1 teaspoon), and Ground Cinnamon (1/2 teaspoon). 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!