Whole Wheat Delicious chocolate Chip Oatmeal Cookies with Salted Date Caramel

Ohhhh hiiii. It has been a whirlwind past few weeks because of moving. I feel terrible because I haven’t had the opportunity to give the blog and composing the love it most definitely deserves.

For now, there’s cookies though. And cookies are constantly the solution when you don’t even know what the question is. Especially cookies loaded with chocolates, oats, coconut flavor and a SALTED DATE CARAMEL. Holy love of my entire life.

I seriously cannot stop eating these amazing, chewy beauties. They’re full of much better ingredients like coconut oil, whole wheat grains, oats, coconut glucose and that chocolates we all know and like. I’m not stating these are healthful, but I am saying that they are doing offer a few natural, nutritious ingredients.

Also, all that dark chocolate = antioxidants. May as well believe that.

Maybe with some PB as well? I mean, obviously.

Calories from fat: 200

Body fat: 11.8g

Sugars: 24.3g

Sugar: 13.6

Fiber: 2.3g

Protein: 2.8g

Prep period:

15 mins

Cook time:

10 mins

Total period:

25 mins


1/2 cup organic brownish sugar

1/4 cup coconut sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 egg, at room temperature

3/4 cup whole wheat grains pastry flour or white whole wheat grains

1 cup rolled oats

1/2 teaspoon baking soda

1/4 teaspoon salt

6 oz your favorite dark chocolate bar (at least 72% cacao), coarsely chopped

For the salted date caramel

8 Medjool dates, pitted

1/2 cup unsweetened vanilla almond milk, plus much more if necessary

1/2 teaspoon vanilla extract


Preheat oven to 350 levels F.

In a moderate bowl, beat collectively coconut oil, brown sugar, coconut glucose, vanilla, almond extract and egg until well combined and somewhat creamy.

In another medium dish, whisk jointly flour, oats, baking soda and sodium. Add dry ingredients to wet elements, mixing up until a dough forms. Collapse in dark chocolate chunks.

Move cookies into 1-inch balls or work with a cookie scoop and place on a large cooking sheet, roughly 2 in . aside. Bake for 9-12 minutes or until sides are slightly golden brownish. Remove cookies from oven and allow to make on cooking sheet for a few minutes before moving to a wire rack to complete cooling.

To make the salted day caramel: Warm up almond milk in a little saucepan until it’s almost as well hot to contact (but don’t boil it). Next place times, almond dairy, vanilla and salt in the blender and pulse/blend until smooth. You may need to add even more almond milk if it’s too thick to blend. Use your very best judgement. Try not as well add an excessive amount of almond dairy because you don’t want it soupy, but rather on the thick side.

Once your caramel is prepared, you can stick it in a small plastic ziploc bag and zip it shut. Press the caramel towards one bottom corner of the bag and snip off a tiny corner with a scissors (Congrats, you merely produced a DIY pastry handbag!). Finally, press caramel over each cookie. You most likely won’t use all the caramel, so feel absolve to store it in the fridge for a week. It’s wonderful on toast, in oatmeal or fundamentally on whatever needs a little sweetener, like your espresso. Makes about 14 medium sized cookies. Feel absolve to double the formula!

If you’d like thicker cookies, add a couple of tablespoons more of oats.

It’s important that the egg end up being at room temp otherwise it might seize in the coconut oil. Try acquiring the egg from the refrigerator and placing it at area temp. for approximately 30 minutes before you are ready to start producing the cookies.

Feel free to sub 1 cup chocolate potato chips for the chocolates chunks.

Date caramel motivated by Minimalist Baker: -to-make-date-caramel/

Reduce the sugars (and conserve calories) with this recipe through the use of only 3oz of dark chocolate (or around 1/2 cup of chocolate chips). You can also use raisins!

I saw this time around and time again – you are the cookie queen!!

I usually help to make my cookies wheat-free as my partner isn’t excellent with wheat and I generally tend in order to avoid it myself, so will attempt with an almond flour and sorghum mix! X

Guess what I’ll be having for dinner tonight ??

That last picture though….. drool….

Here is more information about almond flour bread ingredients stop by the page.

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