Dark Chocolate Sea Salt Oat Cookies (GF & Vegan!)
Is there anything better than warm chocolate chip cookies straight from the oven?? I think not. I love making healthy sweets & treats that are still full of flavor. These cookies are up there in the best GF-Vegan recipe that I have ever created. I love how soft & chewy the cookies are and have a great texture from the oats. These cookies are a bit different than your typical chocolate chip cookie thanks to the addition of sea salt & oats. I’ve never been a traditional kind of girl anyway 😉
These cookies were taste tested by my family and they all gave them 2 big thumbs up. They said they would have never guessed that they were Gluten free or Vegan which is a major baking win! These cookies will be sure to please any crowd and are perfect for those in your life with dietary preferences or allergies.
I have been into the salty-sweet combo ever since reviewing Nugo Dark Bars. They have an awesome Dark Chocolate Sea Salt Pretzel protein bar that is both Vegan & gluten free. If you haven’t tried these bars you need to get on that ASAP! You will not be disappointed. I guess you could say that my inspiration for these cookies came from these bars.
I love these cookies because the ingredients are not super funky, and most people who are into healthy baking probably already have most of these!
0.25 cup(s), Applesauce Unsweetened
0.33 cup(s), Coconut Sugar, Organic
0.25 cup(s), Sugars, brown
0.25 cup(s), Sugars, granulated
1 Tbsp (15g), Organic Ground Flax + 3 tbsp water
0.12 cup(s), Milk – Nonfat (fat free or skim)
2 Tablespoons, Coconut Flour
1 tsp(s), Vanilla extract
0.50 tsp(s), Sea Salt
0.50 tsp(s), Baking Powder
0.50 tsp(s), baking soda
4 tbsp, Coconut Oil
1 cup, Gluten Free All Purpose Baking Flour
1.67 cup (45g), GF Rolled Oats
1 cup/ 150 g, 63% Cacao Extra Dark Chocolate Chips
Preheat the oven to 350 degrees.
First, make a flax egg by combining 1 tbsp of flax and 3 tbsp of water in a small dish and allow it to sit for about 5 minutes. Then combine the sugars, applesauce, coconut oil, vanilla extract, flax egg and soy milk in a mixing bowl. I used a big kitchenmaid mixer to make these which really cuts down on the mess & labor. After combining the wet ingredients, add 1 cup of gluten free all purpose flour to the mixing bowl and mix well. Then add the sea salt, baking powder, baking soda, and coconut flour to the bowl and continue to mix. Then slowly add the oats to the mixture with continued mixing. After everything is combined, stop the mixer and stir in about 1 cup of dark chocolate chips (vegan/ dairy free is what I used).
Add a 1 inch sized ball to a baking sheet and flatten out a bit. Pop those babies in the oven for 10 minutes and then allow to cool. This recipe makes about 2 dozen cookies.
These cookies are so delicious, yet still taste super light. They don’t leave you feeling super full, bloated, or bogged-down. I plan on bringing them to a little get together with some college friends tomorrow night. Fingers crossed everyone likes them 🙂
Nutrition facts are listed below for those interested.
Tell me: what are your favorite kind of cookies?? Are you a more traditional chocolate chip cookie kind of person, or do you like fruity/nutty cookies?? If you could only eat one, would you choose white, dark, or milk chocolate? What are you baking up this holiday season??
Servings 24.0 calories 124 Total Fat 5 g Total Carbohydrate 19 g Dietary Fiber 2 g Sugars 10 g Protein 2 g