Description

These Oatmeal Chocolate Chip Walnut Cookies offer a delightful combination of chewy oat flour, sweet chocolate chips, and crunchy walnuts. Featuring natural ingredients like olive oil and packed with the wholesome flavor of oats, these cookies provide a deliciously satisfying treat perfect for any occasion. The addition of flaky sea salt on top adds a gourmet touch, balancing sweetness with a hint of savory goodness.

Ingredients

Dry Ingredients

2 cups oat flour (sifted)
1 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar (packed)
1/2 cup granulated sugar

Wet Ingredients

1/4 cup olive oil
1/3 cup milk
1 tsp vanilla extract

Add-ins

1/2 cup chocolate chips
1/3 cup walnuts (chopped)

Optional Topping

Flaky sea salt

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a large rimmed baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a large bowl, whisk together the sifted oat flour, baking soda, and salt to evenly distribute the leavening and salt throughout the flour.
Add Sugars: Whisk in both the brown sugar and granulated sugar until combined, ensuring the sugars are well incorporated with the dry ingredients.
Incorporate Wet Ingredients: Add olive oil, milk, and vanilla extract to the sugar and flour mixture. Mix thoroughly until a homogeneous dough forms.
Fold in Add-ins: Gently fold in the chocolate chips and chopped walnuts. Use your hands if needed to evenly distribute them throughout the dough.
Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes. This helps firm up the dough and prevents excessive spreading during baking.
Form Cookies: Using about 2 tablespoons of dough per cookie, form balls and space them out on the prepared baking sheet, leaving room for spreading.
Bake: Bake the cookies in the preheated oven for 8-9 minutes until the edges are set and lightly golden.
Cool and Finish: Remove the cookies from the oven and allow them to set on the baking sheet for 10 minutes. Then transfer to a cooling rack. Optionally, sprinkle flaky sea salt on top while still warm to enhance flavor.

Notes

Chilling the dough is important to prevent the cookies from spreading too much while baking.
Using oat flour makes these cookies gluten-free only if certified gluten-free oats are used.
Substitute milk with a plant-based alternative to make the recipe dairy-free.
For a crunchier cookie, toast the walnuts lightly before adding them.
Store baked cookies in an airtight container at room temperature for up to one week or freeze for longer storage.