Mix dry ingredients - oat flour, protein powder, arrowroot, baking powder, and sea salt to a bowl and whisk until combined

Add wet ingredients - melted coconut oil, pure maple syrup, applesauce, and vanilla extract

Your dough may be thin. Refrigerate for 10 minutes- your coconut oil will firm up and the oat flour will absorb more liquid after this time

After 10 minutes of firming up fold in your chocolate chips

Use a 2 tbsp cookie scoop to scoop your dough onto parchment paper. Alternatively, spray your hands with coconut oil spray and roll into 2 tbsp dough balls

Flatten slightly, roughly 1/2 inch

At this point I like to stick the colorful gems on top to assure they pop and aren't hidden within the dough

Bake for 10-12 minutes

Immediately upon removing from oven use a circular cookie cutter to swirl them to regain perfect cookie shape

Allow to cool for 10 minutes

Enjoy!