Celebrating national homemade cookie day with these SALTED KITCHEN SINK COOKIES (made with oats, choc chips, and pretzels). These #kitchensinkcookies are #glutenfree #dairyfree and #refinedsugarfree!
Preheat your oven to 350ºF.
Combine the applesauce, flax, water, oil, sugar, and vanilla to a large mixing bowl, mixing until combined.
Add the oats, flour, cinnamon, baking soda, and salt, mixing until fully incorporated.
Fold in the chocolate chips and pretzel pieces.
Roll dough into balls of about two tbsp, place on a nonstick cookie sheet, and flatten each cookie slightly (sprinkle some sea salt on top if desired).
Bake for 5 minutes then take the tray out of the oven and bang it a few times on the counter so the cookies flatten and spread more.
Place them back in the oven for another 5 minutes or until the edges begin to turn golden brown.
Remove your cookies from the oven and let them cool for a few minutes before eating (they are best enjoyed warm and fresh, but can be stored in an airtight container for about a week!)
