Salted Oatmeal Chocolate Chip Cookies
Serves 24
15 mins prep
13 mins cook
28 mins total
These Salted Oatmeal Chocolate Chip Cookies are the perfect balance of chewy, nutty, and sweet. Made with gluten-free oats and almond flour, they’re full of rich dark chocolate chips and finished with a sprinkle of flaky salt for a deliciously satisfying treat.
0 servings
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In a mixing bowl, add the oats, flour, almond flour and mix with with a fork to combine.
Combine butter, brown sugar, white sugar, salt, baking soda, cinnamon, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat for about 30 seconds. With the mixer running, crack in the egg and continue beating until smooth.
Add the applesauce and mix for 10 seconds more. Add the oat and flour mixture and mix on low for 20 seconds or until a thick batter forms.
Add the chocolate chips and mix on low for a few seconds to distribute throughout the dough.
Cover the bowl and refrigerate the dough for two hours to firm up and keep the cookies from spreading too much in the oven.
Preheat the oven to 350 Degrees F.
Using a 1 ounce cookie scoop if you have it (or two tablespoons) scoop out 2 tablespoon portions of dough onto parchment-lined aluminum baking sheets, leaving a couple of inches between them.
Sprinkle the tops of the balls of dough with flaky salt and bake for about 11-13 minutes. The cookies should look golden on the edges and slightly underbaked in the middle.
Cool on the baking sheets for 5 minutes or until the bottoms are firm before transferring with a spatula to a cooling rack to cool further.
