These SALTED CARAMEL OATMEAL CHOCOLATE CHIP COOKIES are sweet + salty, insanely fluffy, and supa addictive !
THE RECIPE:
yields: 21-22 cookies
prep time: 10 min
cook time: 12 min
total time (including cooling): 34 min
Ingredients:
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mix, and let sit for 10 min)
1/4 cup melted coconut oil
1 tsp vanilla
1/3 cup coconut sugar
2 tbsp maple syrup
2 tbsp nut or seed butter (I use tahini for nut free)
3 1/2 tbsp non dairy milk
1 3/4 cup gf oat flour (1 3/4 cup blended gf oats)
1/2 cup gf rolled oats
1 tsp salt
1 tsp baking soda
1/2 cup chocolate chips
For the salted caramel topping:
3 tbsp creamy nut or seed butter (I use tahini or sunflower for nut free)
3 tbsp maple syrup
A large pinch of salt
Instructions:
1. Preheat oven to 350 and line or grease two baking sheets, set aside
2. In a large bowl mix together the flax egg, coconut oil, vanilla, coconut sugar, maple syrup, nut or seed butter, and non-dairy milk
3. Then add in the oat flour, rolled oats, salt, and baking soda. Then add in the chocolate chips
4. Place small-medium scoops of the batter onto the baking sheets and bake for 12 min, let cool for 10 min
5. For the salted caramel topping: mix together the creamy nut or seed butter, maple syrup, and salt
6. Drizzle the caramel over the cookies and enjoy!!
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