Preheat the oven to 350°F & line an 8x8in pan with parchment paper.

Using a small blender, blend the oats until you get a flour consistency. Add your flour to a small mixing bowl.

In the same bowl, mix together the cinnamon, baking soda, salt, & tapioca starch. Set aside.

In a small saucepan, melt the ghee over low heat, about 1 minute. *NOTE - this will be the pan you use to mix your entire batter so make sure it's big enough!

Turn off the stovetop once it has melted & add the coconut sugar to the pan. Whisk continuously for about 3 minutes. Make sure to get the sugar along the bottom rim of the pan & watch closely so it doesn't burn! *NOTE - the sugar will absorb the butter within seconds, but you want to continue mixing! The sugar will become softer as you mix, pulling out its moisture.

Remove from the stovetop & let it cool for a few minutes.

In the same saucepan, whisk together the egg & egg yolks until everything is well incorporated. The mixture should look very thick & shiny.

Add the cacao powder, vanilla, & avocado oil to your sugar mixture & whisk together until there are no dry bits of cacao powder remaining.

Add the sourdough starter & mix again until it's well incorporated.

Fold in the dry ingredients you set aside earlier & mix until everything is combined. *NOTE - a silicone spatula comes in handy here.

Add your chocolate chips & mix.

Pour your batter into the pan, top with extra chocolate chips.

Place in the oven & bake for about 30 minutes. *NOTE - Every oven is different! Around 30 minutes, check on them with a toothpick or knife. You want it to come out almost clean but not perfectly - they'll continue to bake as they cool. I always err on the side of underdone because when in doubt, you can just bake it a little longer.

Top with flaky sea salt.