Dark Chocolate Sea Salt Oatmeal Cookies (Gluten Free Option)

Dark choccy is a perfect pairing for sea salt, and these cookies highlight those ingredients beautifully. You won’t be able to just have one!

The Recipe

Prep Time: 15-20 minutes

Cooking time: 10-12 minutes

Total Time: 25-32 minutes

Yield: 22-25 cookies

1 cup (227g) salted butter
3/4 cup (150g) granulated sugar
1 cup (200g) brown sugar
1 egg
1/4 cup molasses
1 tsp vanilla
1 1/2 (120g) cup oatmeal
2 cups (244g) preferred baking flour
- Gluten Free Option: If using gluten free flour without xanthan gum, use 2 cups (235g) +1 tsp Xanthan Gum
- I recommend What The Flour! Mix It! Flour Blend (no need for extra xanthan gum)

In a bowl, add 1 cup (227g) salted butter, 1 cup (200g) brown sugar, 3/4 cup (150g) granulated sugar, and 1 tsp vanilla extract
With a whisk or a handheld mixer, mix all of the ingredients together until well blended
Add 1 egg, and mix again
Add 1/4 cup molasses, and mix again
In a separate bowl, add 2 cups (244g) preferred baking flour, 1 1/2 (120g) cup oatmeal, 1 tsp baking powder, and 1 tsp baking soda
Mix all of the dry ingredients together
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Gently stir all of the ingredients together until just blended
Add in 1 cup (170g) dark chocolate chips, and fold in with spatula
Line a baking pan with either parchment paper - OR - cooking spray
Take out golf ball sized portions of dough, and roll them together between your palms
Sprinkle each cookie with sea salt
Bake the cookies in the oven at 350°F (180°C) for 10-12 minutes
Allow the biscuits to cool for a minimum of 15 minutes before consumption
Enjoy!