Mix the egg, vanilla extract, light brown sugar, salt, and coconut oil in a medium mixing bowl until creamed.
Add the oat flour, baking soda, and chocolate chips until combined.
Cover with plastic wrap and place into the refrigerator for one hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a non-stick baking mat.
Scoop cookie dough onto the baking sheet, make sure you are using a medium cookie scoop and pressing the cookie dough tightly into the cookie scoop.
Bake for 10 minutes. Allow the cookies to cool for 2 minutes, then transfer to a cooling rack.
Store extra cookies in an airtight container for up to three days.
*Make sure the coconut oil is melted and NOT hot. Measure the coconut oil after it has melted. **Oat flour is pulsed old-fashioned oats in a food processor. Measure the oat flour after it's been pulsed.