Preheat oven to 350°F.
Ground enough rolled oats in a food processor to make 3 cup of coarse flour. Set aside.
Puree 1 cup of chopped pineapple in the same food processor, this will yield just over ¾ cup.
Add pureed pineapple, egg, and coconut oil to a medium mixing bowl. Mix with a whisk until smooth.
Add oat flour to the mixture and use a spatula or mixing spoon to combine.
The finished dough should be something between pie and bread dough, not too sticky and easy to handle.
Sprinkle some oat flour on a cutting board or counter and turn the dough out, knead and shape into a disk.
Roll dough out to about ¼" thick. Cut out shapes with cookie cutters, and place on a parchment paper lined baking sheet about ½” apart.
Reshape scraps and roll out again to ¼” thick and continue cutting out treats until finished.
Dip the cookie cutter in some oat flour each time you cut so the cutter doesn’t get sticky.
Bake for 20 minutes, rotate pan and flip treats upside down so they can brown evenly. Bake for another 20 minutes.
Turn off the heat, and allow treats to further dry out in the oven.
Store cool treats in an air tight container.
