Vegan chocolate chunk cookies with flaky sea salt
Cookies
Oat flour is a great addition to chocolate chip cookies—not to mention a tasty source of whole grains— because the toffee flavor notes in the oats play perfectly with brown sugar, nuts, and chocolate. A combination of coconut oil (I use unprocessed virgin oil) and almond butter (the kind you have to stir) stands in for eggs and butter. I test my recipes in grams, so if you have a scale, you'll find it super easy to duplicate my results. Rather than rounding up or down the volume measures—just to make them look clean and simple on the page—I'm giving you the closest equivalent in cups and spoons to show you how much much more streamlined it is to measure in grams and how awkward cups and spoons can be <a href="https://food52.com/blog/21338-why-you-should-bake-in-grams">when you want accuracy</a>! <br /> <br />Featured in: <a href="https://food52.com/blog/21543-plant-based-chocolate-chunk-cookies-with-flaky-sea-salt-recipe">An Irresistible, Oat-y, Nutty, Salted Chocolate Chip Cookie</a>.
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