Oat flour is a great addition to chocolate chip cookies—not to mention a tasty source of whole grains— because the toffee flavor notes in the oats play perfectly with brown sugar, nuts, and chocolate. A combination of coconut oil (I use unprocessed virgin oil) and almond butter (the kind you have to stir) stands in for eggs and butter. I test my recipes in grams, so if you have a scale, you'll find it super easy to duplicate my results. Rather than rounding up or down the volume measures—just to make them look clean and simple on the page—I'm giving you the closest equivalent in cups and spoons to show you how much much more streamlined it is to measure in grams and how awkward cups and spoons can be when you want accuracy!
plus 3 tablespoons (150) grams all purpose unbleached flour
plus 1 tablespoon (80 grams) oat flour
salt (I use fine sea salt)
(150 grams) packed (not too firmly) organic light brown sugar
plus 1 tablespoon (80 grams) almond butter (the kind you have to stir)
(30 grams) water
1 1/2 teaspoons
pure vanilla extract
(112 grams) virgin coconut oil, melted and warm
(130 grams) chocolate chips, or coarsely chopped chocolate
(75 grams) coarsely chopped walnuts
Flaky sea salt
In This Recipe
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.
In a medium bowl, whisk the all purpose and oat flours, salt, and baking powder until thoroughly blended. Set aside.
In another bowl, combine the brown sugar, almond butter, water, and vanilla. Add the warm coconut oil and whisk until thoroughly blended.
Pour in all of the flour mixture and stir with a spatula or wooden spoon just until all of the flour is incorporated.
Add the chocolate chips and walnuts and stir only until they are distributed.
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.
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).
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).