- 3/4 cup spelt flour (or whole wheat or more all-purpose)
- 3/4 cup + 2 tbsp all-purpose flour
- 3 cups rolled oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 3/4 cup coconut sugar (or brown sugar)
- 1/2 cup sugar
- 1 cup butter, room temperature ( I like using this lightly salted pasture-raised butter)
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 2 cups chocolate chunks (from two and a half 3.5 oz chocolate bars, chopped)
- 1 cup chopped walnuts
- Flaky sea salt for sprinkling
- Preheat oven to 350°. Line two baking sheets with parchment paper.
- In a large bowl, mix together both flours, oats, baking soda, cinnamon and salt. Set aside.
- In another bowl, mix together butter and both sugars until smooth and creamy. Add eggs and vanilla extract and mix until combined.
- Gradually add dry ingredients a little at a time until just combined. Mix in the chocolate chunks and walnuts.
- Refrigerate dough for 1/2 hour to 24 hours to allow the flavors to develop and the dough to firm up a bit. It’s totally fine to skip this step, but your cookies will spread a bit more.
- Scoop out dough into 1 inch balls and evenly space on the two baking sheets. Sprinkle flaky salt atop each cookie.
- Bake for 10-12 minutes until lightly browned. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool fully. Enjoy!
This recipe makes quite a lot of cookies. This is intentional to encourage you to freeze a portion of the cookie dough to stash in your freezer for fresh cookies in a flash! Scoop the rest of the dough into balls and place on another baking sheet and pop in the freezer until frozen. Once frozen, transfer to a freezer-safe container or bag to store.