Salted Oatmeal Chocolate Chip

By Steve-3

These are amazing! I swapped the brown sugar for coconut palm sugar and used gluten free flour. Yummmmmmmm.

Ingredients

• Flax Egg:
• 1 1 1 Tbsp. ground flax seed
• 3 3 3 Tbsp. water
• Wet:
• 1/2 1/2 2 cup + 2 Tbsp. unrefined coconut oil, solid
• 2/3 2/3 2/3 cup dark brown sugar, packed
• 1 1 1 tsp. vanilla extract
• Dry:
• 3/4 3/4 3/4 cup whole wheat white flour
• 1/2 1/2 1/2 tsp. baking soda
• 1/2 1/2 1/2 tsp. baking powder
• 1/2 1/2 1/2 tsp. ground cinnamon
• 1/2 1/2 1/2 tsp. kosher salt
• Add-Ins:
• 1 1/2 1 1/2 1/2 cups old-fashioned rolled oats, dry
• 1/2 1/2 1/2 cup vegan chocolate chips
• 1/2 1/2 1/2 cup dried tart cherries, chopped
• 1/4 1/4 1/4 cup walnuts, chopped
• 1/4 1/4 1/4 cup pecans, chopped
• Topping:
• flake salt (or kosher salt)

Details

Adapted from produceonparade.com

Preparation

Step 1

In a small bowl, mix together the ground flax seed and the water. Place in the fridge to cool until ready to use.

In a large mixing bowl, beat the wet ingredients together until smooth and all the solid oil clumps are gone. Now, add the flax egg and beat again until combined.

Cover the dough and chill in the fridge for 30 minutes.

Preheat the oven to 350 F and coat a baking sheet with a nonstick cooking spray.

Form about 1 1/2 Tbsp. dough balls with your hands and flatten just a bit. The dough won’t spread out much at all in the oven, so how they are shaped is pretty much how they’ll look when they’re done. Sprinkle with flake salt and continue with the remaining dough.

Bake at 350 F for 13 minutes or until the edges of the cookies turn golden brown. Remove from oven and allow to rest on the baking sheet for a few minutes to firm up before transferring to a wire cooling rack.

Once cool, store in an airtight container.