Line a small baking sheet or flat plate with parchment paper. Set aside.

In a medium mixing bowl, whisk together oat flour, almond flour, and salt. Next add coconut oil, maple syrup, and vanilla extract. If adding chocolate chips, throw in now. Stir with a spoon until dough comes together and resembles cookie dough. It should be slightly tacky but not stick to your hands, and it shouldn’t be crumbly. If too dry, add a bit more maple syrup or melted coconut oil.

Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla to taste, or salt to balance / enhance the flavors.

Using a 1-inch cookie scoop, scoop out dough and roll into balls. If they’re too crumbly, they likely just need a bit more maple syrup or melted coconut oil to help moisten.

Place cookie bites onto the parchment-lined plate or baking sheet. If topping only with sprinkles, roll the bites in sprinkles and place in the refrigerator for 15 minutes. Or roll in cinnamon sugar. If adding glaze, chill the bites for 15 minutes in the refrigerator or freezer before adding glaze.

GLAZE: Melt coconut butter until just spoonable / pourable. Mix in a dash if clear vanilla extract. Then drizzle onto the chilled sugar cookie bites. Roll in sprinkles, or sprinkle them over balls. Transfer back to the refrigerator or freezer to chill for 15 minutes, then enjoy!

Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Best enjoyed chilled or at room temperature.