This is adapted from Eleanor Ozich's My Family Table (Murdoch Books, 2015) but I used less sugar and a bit of spelt flour to help bind. The oats add a texture and the sugar helps to make a crispy cookie. You could replace the sugar with a natural liquid sweetener to make a chewy cookie.

2 1/2 c oats (or use any gluten free flour)
1 tsp baking soda
pinch salt
2/3 c muscovado, rapadura or coconut sugar
1/3 c melted coconut oil
1 linseed egg (1Tbs linseed mixed with 3 Tbs water)
1 tsp vanilla extract
150g/1 c roughly chopped dark chocolate (I use Whittaker's)

Preheat oven to 160C and line 2 baking trays with baking paper.
Blitz oats in a food processor until a flour consistency. Add rest of ingreds except chocolate and process until a dough forms. Add 1/4 c flour if the mixture is too wet. Transfer to a bowl and mix in the chocolate chunks.
Roll into balls and place onto the baking trays about 3 cm apart. Press down and flatten with your fingers, shaping nicely into circles.
Bake for 10-12 minutes, rotating the trays halfway. Remove from the oven and leave to cool on the trays.
Keep in an airtight container for up to 4 days.