Pre-heat oven to 400°F degrees.

Line cookie sheets with parchment paper

In a large pot, melt butter on low heat. When melted completely, take the pot off the heat and add the rolled oats and stir until combined.

In a small size bowl, combine flour, baking powder, vanilla extract and salt. Add this to the oat mixture.

In a separate bowl, whisk egg and sugar until pale and fluffy. Add in with the oats. Stir until well combined.

Scoop out 1 tsp (try to keep them as even as possible to make for better assembly later) and distribute them evenly on the parchment paper, leaving them with plenty of room to spread out (at least 2” apart)

Bake in the pre-heated oven for about 8-10 minutes (or until edges start to turn golden brown). Leave on cookie sheet until cooled down completely.

Meanwhile, combine chocolate chips and coconut oil and melt using either a double burner on the stove top, or in 30 second increments in the microwave- stirring in between each session, until melted completely.

You can now dip the flat side of the cookie in the chocolate, or do like I did, use a basting brush and carefully apply chocolate on the flat surfaces of all the cookies and put them two and two together making a cookie sandwich.