• ½ cup (50 grams) rolled oats

• 1½ cups (180 grams) all-purpose flour

• 1 teaspoon baking powder

• ¾ teaspoon baking soda

• ½ teaspoon kosher salt

• 1 cup (170 grams) roughly chopped vegan chocolate (I use 72% dark)

• ½ cup (100 grams) granulated sugar

• ½ cup (110 grams) packed dark muscovado (or dark brown sugar)

• 5 tablespoons peanut oil (or other neutral oil, like grapeseed or canola)

• 4 tablespoons macadamia nut oil (or other flavorful nut oil)

• ¼ cup plus 1 tablespoon water

• Maldon sea salt, or other flaky sea salt, for sprinkling

Spread the oats on a baking sheet and toast in a 350°F oven for 10-15 minutes, until fragrant. Allow to cool, then grind the oats into a fine powder in a spice grinder or blender.

In a large bowl, whisk together oat flour, all-purpose flour, baking powder, baking soda, and salt. Add the chopped chocolate to the flour mixture and toss to coat.

In the bowl of a stand mixer, combine the sugars. Break up any lumps in the muscovado (or brown) sugar by running the mixer on low for a few seconds. Use your fingers or spoon to break up any lumps the mixer missed. Add both oils and the water. Mix on medium-high speed until smooth and fully combined, about 2 minutes.

Turn the mixer speed to low, add the chocolate & flour mixture, and mix until just combined. Remove the bowl from the stand mixer and scrape down the bowl just to make sure everything is combined evenly, but don’t overmix the dough. Cover the bowl with plastic wrap and refrigerate the dough for at least 12 hours (you can keep it refrigerated for up to 10 days). <b>Don't skip the chilling step!<\/b>

Preheat the oven to 350°F. Line two half-sheet baking pans with silicone baking mats or parchment paper. Remove the dough from the refrigerator and use a disher to scoop the dough into 2-inch mounds, eight on each baking sheet (stagger the dough mounds so they don't spread into each other). Freeze the cookie dough mounds for 10 minutes. (If your freezer isn't super large, you can put all the dough mounds on one pan, freeze them, and then redistribute the frozen dough mounds between the two baking sheets before baking.)

Remove the cookie dough from the freezer and sprinkle the tops of the dough with sea salt. Bake for 13-15 minutes, rotating the pans from front to back and top to bottom halfway through baking. The cookies are done when the edges are set and the tops are still a tiny bit shiny. Cool the cookies on the pan for 3 minutes, then transfer the cookies directly to a wire rack to cool completely.

Adapted from Ovenly/Food52