Vegan Chocolate Chunk Cookies With Flaky Sea Salt

1. 1

   Position racks in the upper and lower thirds of the oven. Preheat a non-convection oven to 350F (or adjust accordingly for convection). Line two baking sheets with parchment.

2. 2

   In a medium bowl, whisk the all purpose and oat flours, salt, and baking powder until thoroughly blended. Set aside.

3. 3

   In another bowl, combine the brown sugar, almond butter, water, and vanilla. Add the warm coconut oil and whisk until thoroughly blended.

4. 4

   Pour in all of the flour mixture and stir with a spatula or wooden spoon just until all of the flour is incorporated.

5. 5

   Add the chocolate chips and walnuts and stir only until they are distributed.

6. 6

   Place slightly rounded tablespoons (28 grams) of dough 2 inches apart on the lined baking sheets. Press each mound of dough until it's about 1/2 inch thick and 2 inches in diameter. I do this roughly with my fingers so that cookies don't look too flat or smooth. Sprinkle each cookie with a tiny pinch of the flakey salt.

7. 7

   Bake 10-12 minutes, or until the cookies are very slightly golden brown at the edges (they will still be very soft to the touch, but will firm up after they cool).

* Per serving · 4 servings · Values may vary.