Add the oat flour and salt to a bowl, then add the coconut oil, rice malt syrup and almond butter and stir to combine. Fold in the chocolate chips (I like to use dark chocolate and chop it up really fine so it evenly spreads through the dough).
Spread out on and even layer in a lined loaf pan.
Place in the freezer whilst you prepare the melted chocolate.
Add the chocolate, almond butter and coconut oil to a heat proof bowl. Then using a double burner method or microwave melt the chocolate until smooth.
Spread the chocolate over the cookie dough and place back in the fridge (30 minutes) or freezer (15 minutes) until set.
Slice up into your desire shape, and spring over some flakey sea salt.