Oct
05

Ohhhh hiiii. It has been a whirlwind past few weeks due to moving. I feel terrible because I haven’t been able to give the blog and writing the love it most certainly deserves.

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

Addicting whole wheat coconut oil chocolate chip cookies with a fabulous salted date caramel drizzle. These are ridiculously chewy and SO freaking DELICIOUS!

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I seriously could not stop eating these amazing, chewy beauties. They’re full of better for you ingredients like coconut oil, whole wheat flour, oats, coconut sugar and that dark chocolate we all know and love. I’m not saying these are healthy, but I am saying that they do offer a few natural, nutritious ingredients.

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

Addicting whole wheat coconut oil chocolate chip cookies with a fabulous salted date caramel drizzle. These are ridiculously chewy and SO freaking DELICIOUS!

The salted date caramel is easy too! Just purée dates, almond milk, vanilla and sea salt. My goodness, can you imagine it swirled in a little bit of your morning oatmeal? Totally doing it tomorrow.

Maybe with some PB too? I mean, obviously.

If you make these cookies, be sure to leave a comment below. You can also snap a pic, upload it to Instagram and tag #ambitiouskitchen so I can see your lovely creations! Xo!

Addicting whole wheat coconut oil chocolate chip cookies with a fabulous salted date caramel drizzle. These are ridiculously chewy and SO freaking DELICIOUS!

Who else wants to dive in that puddle of chocolate?

5.0 from 5 reviews
Whole Wheat Chocolate Chunk Oatmeal Cookies with Salted Date Caramel
 
Author: 
Nutrition Information
  • Serves: 14
  • Serving size: 1 cookie (without salted date caramel)
  • Calories: 200
  • Fat: 11.8g
  • Carbohydrates: 24.3g
  • Sugar: 13.6
  • Fiber: 2.3g
  • Protein: 2.8g
Recipe type: Cookies, Whole Grain, Dairy Free
Prep time: 
Cook time: 
Total time: 
Addicting whole wheat coconut oil chocolate chip cookies with a fabulous salted date caramel drizzle. These are ridiculously chewy and SO freaking DELICIOUS!
Ingredients
  • 1/3 cup coconut oil, melted and cooled
  • 1/2 cup organic brown 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 pastry flour or white whole wheat flour
  • 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
  • 1/4 cup unsweetened vanilla almond milk, plus more if necessary
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt, plus more to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, beat together coconut oil, brown sugar, coconut sugar, vanilla, almond extract and egg until well combined and somewhat creamy.
  3. In a separate medium bowl, whisk together flour, oats, baking soda and salt. Add dry ingredients to wet ingredients, mixing until a dough forms. Fold in dark chocolate chunks.
  4. Roll cookies into 1-inch balls or use a cookie scoop and place on a large baking sheet, roughly 2 inches apart. Bake for 9-12 minutes or until edges are slightly golden brown. Remove cookies from oven and allow to cook on baking sheet for a few minutes before transferring to a wire rack to finish cooling.
  5. To make the salted date caramel: Warm up almond milk in a small saucepan until it's almost too hot to touch (but don't boil it). Next place dates, almond milk, vanilla and salt in the blender and pulse/blend until smooth. You may need to add more almond milk if it's too thick to blend. Use your best judgement. Try not too add too much almond milk because you don't want it soupy, but rather on the thick side.
  6. Once your caramel is ready, you can place it in a small plastic ziploc bag and zip it shut. Squeeze the caramel towards one bottom corner of the bag and snip off a tiny corner with a scissors (Congrats, you just made a DIY pastry bag!). Finally, squeeze caramel over each cookie. You most likely won't use all of the caramel, so feel free to store it in the fridge for a week. It's wonderful on toast, in oatmeal or basically on anything that needs a little sweetener, like your coffee. Makes about 14 medium sized cookies. Feel free to double the recipe!
Notes
If you want thicker cookies, add a few tablespoons more of oats.

It's important that your egg be at room temperature otherwise it could seize up the coconut oil. Try taking the egg out of the fridge and placing it at room temp. for about 30 minutes before you are ready to start making the cookies.

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

Date caramel inspired by Minimalist Baker: http://minimalistbaker.com/how-to-make-date-caramel/


Reduce the sugar (and save calories) in this recipe by using only 3oz of dark chocolate (or about 1/2 cup of chocolate chips). You can also try using raisins!

Recipe by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery