These are, hands down, my favorite cookies to make and eat. I like to make a huge batch of dough and freeze it in the shape of a log. When my family is craving freshly baked cookies, I simply pull the log out of the freezer, slice it into rounds and pop a tray into the oven.


2 sticks salted grass fed butter, softened

1/2 cup granulated sugar

3/4 cup brown sugar

1/2 cup unsweetened applesauce

1 Tbs vanilla

2 1/4 cup gluten free oat flour

2 cups gluten free oats

1 cup chocolate chips

1 cup chopped nuts (optional)

high quality sea salt for sprinkling on top


Preheat oven to 350°

In a large bowl, cream butter, sugar and vanilla until light and fluffy, scraping down bowl as needed (about 2 minutes). Add applesauce and blend until evenly distributed. In a separate bowl, add oat flour and baking soda. Mix well. Add 1/2 cup of your oat flour at a time to the butter mixture, beating until the flour is well incorporated. Finally, stir in the oats, chocolate chips and chopped nuts. Scoop golfball sized balls onto baking sheet (I usually bake six at a time) and sprinkle with sea salt. Bake for 13-15 minutes until golden brown. Once I pull them out of the oven, I let them cool on the cookie sheet. They will continue to harden as they cool.