Preheat your oven to 350 degrees F. This step is crucial as it ensures that the cookies bake evenly. A properly preheated oven is key to achieving that golden brown edge.
To make your own oat flour, take the gluten-free oats and place them in a blender. Blend on high until they reach a super fine consistency, similar to regular flour. You might need to shake the blender a few times to help it along, but homemade oat flour is worth the little extra effort.
In a large mixing bowl, whisk together the oat flour you just made, the baking soda, and the salt. This ensures that the leavening agent is evenly distributed, which is essential for the cookies to rise properly.
In another bowl, combine the melted coconut oil, dark brown sugar, egg, and vanilla. Mix until well combined, smooth, and creamy. You want a rich mixture that will hold everything together nicely.
Gradually add the dry ingredients to the wet ingredients, stirring until it forms a cohesive dough. Don’t over-mix, just stir until you can’t see any dry spots.
Gently fold in the chopped dark chocolate chunks. This is where the magic happens; each bite will be filled with delicious chocolate goodness!
Using a cookie scoop, drop balls of cookie dough onto a baking sheet lined with parchment paper. Make sure to leave enough space between each cookie as they will spread out while baking.
As a little trick, I like to test bake one cookie first; this way, you can adjust the batter if needed. If the first cookie turns out too thin, add a bit more oat flour until you get your desired consistency.
Bake the cookies for 9 to 11 minutes or until they are slightly golden brown around the edges. When done, remove them from the oven, and immediately sprinkle them with coarse sea salt.
Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. This cooling time allows them to firm up a bit, making them easier to handle.
