These vegan and gluten free cookies are loaded with sweet and salty goodness. The combination is addictive. Best of all they only require one bowl, so clean up is a breeze.
Pulse oats: Add oats to a food processor and pulse until they resemble a rough flour. Set aside.
Start mixing dough: In a large bowl, stir together almond butter, coconut oil, and coconut sugar until smooth. Add vanilla, baking soda, baking powder, and salt. Stir vigorously until well mixed.
Add remaining ingredients: Add almond flour, stir until well mixed. Add arrowroot flour, stir until well mixed. Add oat flour (from food processor), stir until well mixed. Add 2 tablespoons of the non-dairy milk, stir to mix. Fold in chocolate and pretzels. If the dough seems dry, add the remaining 1 tablespoon non-dairy milk.
Scoop dough: Scoop golf-ball sized balls of dough (2½ to 3 tablespoons), then roll each between the palm of your hands until they're smooth balls. Arrange some of the balls on a parchment-lined cookie sheet, with about 2-inches of space for spreading. Use the palm of your hand to lightly flatten the rounded tops of the cookies. If you love chocolate, add a few extra chocolate pieces on top for garnish (optional)
Bake: Bake the cookies until the edges are set, about 8 to 10 minutes. While the cookies are still warm, sprinkle flaky salt on top. Let the cookies cool for 10 minutes on the baking sheet, before gently transferring to a cooling rack to fully cool. Repeat with remaining dough.
Notes
Almond butter: Make sure your almond butter is smooth and liquidy. If your almond butter has hardened, use a food processor to mix it until it softens. You can add a bit of coconut butter to help it loosen up, if needed. If you don't have a food processor, mix vigorously by hand and avoid the dry/firm almond butter at the bottom of the jar.
Arrowroot powder substitute: You can use an equal amount of cornstarch instead of arrowroot powder. For best results measure by weight.
Non dairy milk: Room temperature (rather than cold) will prevent the coconut oil from firming up when the milk is added.
Measuring by weight: For the most reliable results, we recommend measuring by weight when baking. Ingredient weights are provided in metric. If you must go by volume (measuring cups), make sure to fluff, spoon, and level the flour and arrowroot powder to avoid adding too much.