Preheat your oven to 350 F

In a medium sized bowl, whisk together the egg, sugar, coconut oil and vanilla extract until smooth and creamy.

Fold in the baking soda, baking powder, salt and oat flour and stir together to form the dough.

Add in your white chocolate chips and sprinkles and fold in to mix evenly.

Chill the dough for 25- 30 minutes.

Once chilled, line a large baking sheet with parchment paper.

Scoop out 2 tbsp worth of dough onto the baking sheet, making sure to leave at least 1-2 inches between each cookie- you may need two baking sheets for this depending on the size of yours.

Bake for 10 minutes. If the cookies flatten in the oven, round them out using a large cookie cutter or top of a glass by swirling them around on the pan right when they get out of the oven.

Let them cool for at least 10 minutes before removing them from the pan.

Keep stored in an airtight container or bag for up to 1 week, or freeze for up to 3 months.