I’ve been wanting to share this cookie recipe for a while, I had just to take a good picture of them first, before they were all eaten! These cookies are my kind of cookie! In fact, I created the recipe perfectly to suit my taste of the ultimate oatmeal chocolate chip cookie.
One day on a walk, thinking up recipe ideas, I thought that sea salt with the chocolate chips would be interesting and would be a unique take on the ordinary, everyday chocolate chip cookie recipe. I had to get home and give it a try!
As you probably can tell from my recipes, I love to make whatever I cook and bake as healthy as I can. When I make meals I add as many veggies as I can and in baking muffins and quick breads, I add fruit or veggies, or sneak in applesauce.
With this cookie recipe, I used rolled oats and spelt flour. The chocolate chips I like to use to sweeten my life are the stevia-sweetened Krisda chocolate chips, but you can use any dairy-free chocolate chips to make these cookies vegan, or use regular chocolate chips if you wish. The cookies themselves are sweetened naturally with pure maple syrup.
Sea Salt-Kissed Oatmeal Chocolate Chip Cookies
A unique spin on a classic chocolate chip cookie recipe made with the goodness of oats and spelt flour and sweetened naturally with pure maple syrup and Krsida chocolate chips. Decadent, rich chocolate pairs beautifully with sea salt for an unforgettable cookie experience. If you are less adventurous and wish to leave out the sea salt, you can go ahead and make these regular oatmeal chocolate chip cookies and they will be just as awesome! 🙂
Makes 12 fairly large cookies
- 2 cups spelt flour
- 2 cups large flake oats
- 1 1/2 teaspoons baking soda
- 1 teaspoon coarse sea salt, crushed slightly*
- 1 cup Krisda chocolate chips (or other non-dairy chocolate chips)
- 2/3 cup sunflower oil
- 2/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
*You can put the sea salt in the recipe coarse, or you can crush it slightly so that some of the chunks are not so large and are therefore dispersed more throughout the many cookies. You can also just use fine sea salt. I like to use the coarse variety because it adds an interesting flavor experience to the cookie when you stumble upon a larger chunk of salt in there and get a mouthful of sweet and decadent chocolate taste, accompanied by the sea salt. Yum! 😉
- Preheat the oven to 350°F.
- Line two cookie sheets with parchment paper.
- In a large mixing bowl, combine the flour, oats, baking soda and sea salt.
- Add the chocolate chips.
- Add the sunflower oil, maple syrup, and vanilla and stir to combine and form a cookie dough.
- Shape the cookie dough into large 2-inch balls between your hands.
- Press down slightly onto the baking sheet.
- Repeat steps 6 & 7 until all the cookies have been formed.
- Bake for 8-10 minutes, or until lightly golden brown.
- Allow to cool before removing from the pan.
Salty cookies. Who knew that they could be so good? 🙂
I need to go get some chunky sea salt to try this. Mine is fine ground, but I’m intrigued by the idea. Looks delicious!
Thanks for your comment Jacqui! Let me know how you like it! After I wrote this post I had to grab one out from the freezer. Yum! 🙂
Yum!!! You must have been reading my mind, I was just thinking last night that some oatmeal cookies for our first homeschool day on Monday would be a lovely treat for the kiddos…now I have a recipe 🙂 And sea salt and chocolate is a combination I love.
Hope you are well my friend. Enjoy your weekend. xo
🙂 ❤ Not sure how the kids might like the salty taste, but you could do half a batch with the sea salt and half without. I like the recipe with or without the salt.