Vegan Chocolate Chunk Cookies With Flaky Sea Salt

• 1 cup plus 3 tablespoons (150) grams all purpose unbleached flour
• 3/4 cup plus 1 tablespoon (80 grams) oat flour
• 1/2 teaspoon salt (I use fine sea salt)
• 1/4 teaspoon baking powder
• 3/4 cup (150 grams) packed (not too firmly) organic light brown sugar
• 1/4 cup plus 1 tablespoon (80 grams) almond butter (the kind you have to stir)
• 2 tablespoons (30 grams) water
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup (112 grams) virgin coconut oil, melted and warm
• 3/4 cup (130 grams) chocolate chips, or coarsely chopped chocolate
• 3/4 cup (75 grams) coarsely chopped walnuts
• Flaky sea salt

1. Position racks in the upper and lower thirds of the oven. Preheat a non-convection oven to 350F (or adjust accordingly for convection). Line two baking sheets with parchment.
2. In a medium bowl, whisk the all purpose and oat flours, salt, and baking powder until thoroughly blended. Set aside.
3. In another bowl, combine the brown sugar, almond butter, water, and vanilla. Add the warm coconut oil and whisk until thoroughly blended.
4. Pour in all of the flour mixture and stir with a spatula or wooden spoon just until all of the flour is incorporated.
5. Add the chocolate chips and walnuts and stir only until they are distributed.
6. Place slightly rounded tablespoons (28 grams) of dough 2 inches apart on the lined baking sheets. Press each mound of dough until it's about 1/2 inch thick and 2 inches in diameter. I do this roughly with my fingers so that cookies don't look too flat or smooth. Sprinkle each cookie with a tiny pinch of the flakey salt.
7. Bake 10-12 minutes, or until the cookies are very slightly golden brown at the edges (they will still be very soft to the touch, but will firm up after they cool).

flour, flour, salt, baking powder, brown sugar, almond butter, water, vanilla, virgin coconut oil, chocolate chips, walnuts, salt

Taken from food52.com/recipes/75377-vegan-chocolate-chunk-cookies-with-flaky-sea-salt (may not work)