Salted Oatmeal Chocolate Chunk Cookies

5 from 1 vote

Salted Oatmeal Chocolate Chunk Cookies

Healthier option for a sweet treat, these crunchy salted oatmeal chocolate chunk cookies are simply delicious. So easy to prepare. These cookies are flourless (no white flour). The sea salt flakes on top really brings the cookies to another level. Do try!

Prep Time15

Cook Time20

Servings: cookies

Author: Bea & Marco

Ingredients

½ cup softened butter (113 gr)
¼ cup sugar (50 gr)
½ cup brown sugar (80 gr)
1 egg , room temperature
1 teaspoon vanilla extract
zest of 2 clementines
¾ cup oats flour (100 gr)
¼ teaspoon baking soda
½ teaspoon salt
2 cup instant oats (180 gr)
3.5 oz chocolate (100 gr), cut into chunks
some sea salt flakes

Instructions

The Cookie Dough

Add butter and both sugars in a bowl. Using a hand held mixer, whisk until creamy for around 4 minutes. Then add in egg, vanilla, clementine zest and whisk for another minute until well combined.
Sift oats flour, baking soda and salt into the bowl. Mix just to combine. Lastly add in oats and chocolate chunks. Use a wooden spoon to mix everything well.

Assembling

Using a 1 ½ tablespoon (20 ml) ice cream scoop, scoop cookie dough onto a baking tray lined with a baking sheet. Make sure to leave 2 inch (5 cm) space in between.
Using the back of a spoon, lightly press the tip of the dough to flatten it a bit. Then sprinkle some sea salt flakes on top.
Bake in a preheated oven at 360ºF (180ºC) for 20 minutes or until golden brown and fully cooked. Bake in less time if you like the cookies not crunchy. Cool completely on a rack.

How To Store

Keep in an airtight container at room temperature up to 3,4 days. After that I would recommend you to freeze them.
To freeze: place cookies on a baking tray with baking sheet, not touching each other and put in the freezer for 30 minutes. Then place them in a ziplock bag and back to the freezer up to a month.
Thaw at room temperature. Heat at 275ºF (135ºC) preheated oven for 10 minutes to bring them back to life.

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