Preheat oven to 350 F. In a small bowl add the softened butter, brown sugar, and sugar. Cream the butter and sugar together well with a hand mixer or stand mixer.

Add the egg and vanilla extract to the bowl and beat to incorporate.

Add the oat flour, baking soda, and sea salt to the batter and fold into the dough. You can use a mixer on low speed for this or a rubber spatula. Be sure not to overmix and only mix until no flour clumps remain.

Add the mini chocolate chips to the bowl and fold into the dough to disburse.

Use a small cookie scoop (about 1 Tbsp) for smaller cookies and a medium cookie scoop (about 2 Tbsp) for large bakery-style cookies. If making small cookies, bake for 5 - 6 minutes and bake for 7-8 minutes for larger cookies until the edges are golden brown and the centers of the cookies are slightly set.

Allow the cookies to cool on the baking sheet until the bottoms have firmed up and you can pick up the cookie with one hand without it breaking.

Once cool, enjoy or store in an airtight container or cookie jar. They will keep for up to 5 days out on the counter or a week in the fridge.