Salted Brown Sugar Cookies (Vegan)

Hey all!
As anticipated I had another smoothie bowl for breakfast. I ran out out of coconut milk so I used almond milk instead, definitely not as good. Still tasty, but not as creamy. Anyway that was yesterday. Today we are talking about cookies. Salted Brown Sugar Cookies to be exact.

I have to admit, I'm not really into adding sea salt to everything like most people are these days. Don't get me wrong, I love sweet and salty, but I usually prefer mostly salt with a little bit of sweet or sweet and spicy or just straight sweet. Anyway, today I wanted to try this recipe again (I made a chocolate version for my brother's birthday awhile back) and for some reason it just felt like there should be salt on top. So that's what I did. I will admit as a first timer to the sea salting world, I over salted. Rookie mistake. They still tasted good, but it was a little too much. Also, as I was making them I was sprinkling regular sea salt on top of the dough and mentioned to Molly, "I wish we had coarse sea salt" to which she replied that we did. Whoops. So the first batch (the ones I got pictures of, of course) are over salted and made with the wrong salt. You live and you learn.

So when you go to make these cookies, aim to sprinkle less salt than you see in the above picture. Ha. Look at all that salt. What was I thinking?

The good news is, even if you're not a fan of sea salt sprinkled on top of your cookies, these taste great without it! I mean if you're into super soft and chewy cookies, but let's be serious... no one likes soft and chewy cookies. Ha! 

Salted Brown Sugar Cookies

Adapted from this recipe

• 1/2 Cup Coconut Oil
• 1 Cup Vegan Brown Sugar (not packed)
• 1 Flax Egg (1 TB ground flax seed stirred into 3 TB water)
• 2 Tablespoons Pure Vanilla Extract
• 1 Tablespoon Unsulphered Molasses (I used Blackstrap)
• 1 3/4 Cup Unbleached All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• Coarse Sea Salt for Sprinkling

Makes approximately 1 dozen.

In a small bowl, make your flax egg and set aside. In a medium size bowl, cream together coconut oil and brown sugar until fully combined, set aside. Whisk the flax egg for about 30 seconds to a minute, then add it to the creamed mixture and whisk it all together. Add the vanilla and molasses, whisk again until everything is fully mixed. Add the flour, baking soda and baking powder and stir until fully combined. Place the dough in the refrigerator for at least half an hour. 

Preheat oven to 350 degrees. Using a tablespoon, scoop out the dough and place on parchment paper, silpat or greased cookie sheet, do not flatten. I fit 9 cookies nicely on my silpat, they will spread. Next, lightly sprinkle the sea salt onto the cookies. Place the cookies in the oven and bake for 8-10 minutes. The cookies will still feel slightly soft on top, when they are removed from the oven, but they will harden up slightly. Allow to cool for at least five minutes before serving. Share with a friend and enjoy!

I'm also thinking these cookies would be fantastic to make ice cream sandwiches out of with vanilla bean coconut ice cream or even banana ice cream. Hmmmm... I may need to get started on that.

Are you a fan of the sea salt trend?

If so, what tasty treats have you made?