Double chocolate sea salt cookies

By Sara Lynn Cauchon
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  • 1 cup old-fashioned rolled oats (gluten-free)
  • 1/2 cup almond flour
  • 1/4 cup ground flax seeds
  • 1 tablespoon chia seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 banana, mashed
  • 1/4 cup agave syrup
  • 1/4 cup unsweetened almond milk
  • 3 tablespoons coconut oil, melted
  • 1/3 cup vegan chocolate chips
  • 1/2 tsp flaked sea salt


  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the oats, almond flour, flaxseed, chia seeds, baking soda, salt, and cocoa powder.
  3. In a large bowl, mash the banana. Stir in the agave syrup, almond milk, and coconut oil.
  4. Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips.
  5. Allow the dough to sit for three minutes. Scoop the dough onto the baking sheet to form 12 cookies. Flatten them slightly.
  6. Bake for 18 minutes. Finish each cookie with a sprinkle of flaked sea salt. Allow to cool five minutes before serving.
  7. Enjoy immediately or store in the refrigerator for up to one week.


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