Chewy Salted Oatmeal Chocolate Chip Cookie

When I met Beau, I knew I had a cookie monster on my hands.  I gave him two of my best sellers, but he's more of a soft cookie monster than crisp, so I started testing. It took a few tries, but I think I nailed it with these!  Let me know what you think!  Tag #cocobakesblog so I can see your variations!

Cashew Butter: 3/4 cup

Almond Butter: 1/4 cup

Vanilla Extract: 2 teaspoons 

Coconut Sugar: 3/4 cup

Himalayan Salt: 3/4 teaspoons

GF Oat Flour: 2/3 cups

Water: 1/3 cups

Baking Soda: 1 teaspoon

Chocolate Chips: 2/3 cups

GF Oats: 1/2 cups

Maldon Salt for topping


Preheat the oven to 350 degrees.  In a bowl of a stand mixer combine the nut butters, sugar, salt and vanilla extract until mixed. Add the baking soda and oat flour and mix until combined.  Mix in the water.  Add the oats and chocolate chips.  Scoop out 17 cookies onto the tray and sprinkle salt on top.  Bake for 7 minutes.  Let the cookies cool.  Store in an airtight container for 10 days, if they last that long!




1 comment

  • What brand of oats do you recommend. I know you have to be careful

    Jill savin

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