Sweet & Salty Chocolate Kitchen Sink Cookies (Gluten-Free & Dairy-Free)

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the oat flour, cocoa powder, baking soda, and salt.

In another bowl, mix the melted coconut oil, pure maple syrup, egg (or flax egg), and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir until a dough forms.

Fold in the chopped pecans, chocolate chips, chopped peanut butter cups, and crushed pretzels until they are evenly distributed throughout the dough.

Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Gently flatten each cookie with your palm or the back of a spoon.

Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.