Wholesome and Decadent Chocolate Chip Cookies
  1. Preheat oven to 375 degrees F and prepare a large cooking sheet (spray with cooking spray or line with parchment paper or silpat)–you’ll need to do a few batches.
  2. Using a stand mixer fitted with the paddle attachment (or just a hand mixer), beat together raw sugar and molasses until combined. Beat in coconut oil on medium speed until well incorporated, about 1-2 minutes.
  3. Beat in the eggs, one at a time, until well mixed. Beat in the vanilla.
  4. On low speed mix in baking soda, baking powder, and salt. Mix in chocolate (on low speed or by hand.)
  5. Mix in oat flour until fully combined, then carefully stir in all-purpose flour-do not over mix! (Again, do this on low speed or just mix with a wooden spoon or rubber spatula.) – (to make homemade oat flour, process oats in a food processor until they achieve a fine, flour-like consistency)
  6. Scoop large rounds of cookie dough onto prepared baking sheet. Sprinkle with kosher or sea salt.
  7. Bake 9 minutes, until firm around the edges. If desired, sprinkle with more sea salt.
  8. Cool on sheet for 5 minutes. Transfer to a wire rack to cool completely.
  9. Eat, eat, eat! Store leftovers in an airtight container for up to 5 days.