Salted Chocolate Chip Oatmeal Cookies




Yield 10 large, 20 small

The best sweet & salty treat with a hint of chocolate. Perfect for baking ahead or storing leftover dough-balls in the freezer for a quick dessert.



  1. Preheat your oven to 350 degrees F.
  2. Start by mixing together your chia seeds and water, let that rest for 5 minutes to expand.
  3. Mash up your banana in a small bowl and whisk together with coconut oil, non-dairy milk and apple cider vinegar.
  4. Measure and mix all the dry ingredients into a large bowl. Pour in your wet ingredients and chia mixture, stir till evenly combined. Fold in your chocolate chips.
  5. Using a 1 inch scoop, measure out two scoops and roll both together. Press flat on a parchment lined baking sheet.
  6. Repeat till all the dough is used. Sprinkle a small pinch of pink salt on each, optional.
  7. Bake for 16-18 minutes, golden brown on top and cooked through. Let cool for 5 minutes before eating.
  8. Enjoy warm, with a glass of almond milk.


Adapted from Alexandra - In My Bowl // Chocolate Chip Sea Salt CookiesSmaller cookies (1 inch scoop) bake up in about 10 minutes.

Recipe by The Plant Philosophy at