Line a metal baking sheet or tray with parchment paper and set aside.

In a medium bowl, combine the oats, flax meal and salt.

Add the maple syrup and sun butter (or nut/seed butter of choice) to your dry mixture and combine using a spatula, pressing the ingredients together until a cohesive dough is formed. Add more quick oats, one tablespoon at a time, if the dough is too sticky.

Sprinkle in the mini-chocolate chips and mix again until combined.

Using a mini ice-cream scoop (or a tablespoon), scoop out the dough and roll it into a ball with your hands.

Place the rolled dough on the lined baking sheet or tray and press it into a cookie shape using your fingers.

You can serve your cookies immediately. However, they state best when they’ve been given time to firm up in the fridge or freezer, which helps to soften the oats. They will stay fresh in the fridge for up to 7 days.

To flash freeze for optimal storage, place your baking sheet in the freezer, uncovered for one hour. Once frozen, transfer the cookies to a reseable freezer bag or airtight container, and store for up to 3 months.