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.
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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.
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!
Who else wants to dive in that puddle of chocolate?
- 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
- 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
- Preheat oven to 350 degrees F.
- In a medium bowl, beat together coconut oil, brown sugar, coconut sugar, vanilla, almond extract and egg until well combined and somewhat creamy.
- 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.
- 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.
- 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.
- 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!
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!
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omg these cookies look so delicious! I love all your recipes, they are always so tasty and healthy! I’m definitely going to try these!
Ariadna || RAWR BOWS
I’m obsessed with date caramel and I love that you used it on top of cookies. YUM.
That date caramel on these sounds so good!! Really crushing on these cookies.
!!!! I can’t EVEN. These look/sound amazing, Monique, and I’m pretty sure I’d only be able to make these if I had 13 other people around me so I wouldn’t eat the entire batch in one sitting 😛 Love that you used dates as the caramel — they’re my absolute favourite.
YES, cookies are always the answer. Especially when they look this good. That date caramel is everyting!
Don’t feel bad, Monique! It’s been a crazy move for you 🙂 these cookies look absolutely stunning and so addictive that I’d eat all of them!
making normal caramel always has me on edge (too light? burnt? ugh why has all the sugar crystallized), so this sounds like a much easier (and healthier) alternative (:
Say what?! These look fabulous!!
I’m sorry are these cookies even real? Swoooon
I neeeeeed these in my life. Right now.
I saw this time and time again – you are the cookie queen!!
I usually make my cookies wheat-free as my partner isn’t very good with wheat and I generally tend to avoid it myself, so will try with an almond flour and sorghum blend! X
These cookies look like to die for, honestly. I’m not much of a healthy eater, but I try to implement healthy alternatives to ordinary ingredients, so I totally understand what you mean. I hope I’ll manage to make a successful version of these, although your instructions are so thorough that I don’t see how can I not.
Cheers!
This just took the classic chocolate chip oatmeal cookie to a whole new level with the salted date caramel! Love it!
These cookies look so rich and gooey! And that date caramel is totally gonna be breakfast tomorrow.
Oh my gosh the love is really!!!
Guess what I’ll be having for dinner tonight ??
That last picture though….. drool….
Thank you for a simple and healthy food. I always try different dishes. Thanks again for this wonderful dish. I just want to give one advice. what ever you dish you try please prefer organic materials. I always buy thing from AVA store. Please visit Ava store buy material from their and enjoy the wonderful taste of organic food .
Thank you for this recipe! I’ve made it so many times now (but haven’t got around to the salted caramel yet!). I use wholewheat spelt flour and only half a cup of sugar and they are still delicious I. Also I fold in some nuts with the chocolate to try and balance the GI a bit. I’ve tried to include a photo but can’t seem to!
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These are amazing. I make them using wholewheat spelt flour and only use half cup of Brown sugar. Also I substitute egg with a flax egg!
Perfect!
Hello! I’ve been following your site from quite a long time but never made any recipe. From past few days I wanted to make some cookies but I’ve never made one before ever. I’ve baked cakes and muffins but never cookies. Even those I haven’t baked for a while. The most basic reason is I have a toddler and an infant to look at. So baking desserts seems like a delicacy to me. When I saw your recipe I wanted to make them ASAP but again because of the above reason and also because I’ve never got all the ingredients in my pantry. So now when I finally decided to make these cookies, I had to improvise.
I replaced coconut oil with canola oil, coconut sugar with granulated sugar, used quick oats instead of rolled ones, used 1/2 cup whole wheat flour (red one) and 1/4 cup all-purpose flour. I also used half amount of 85% dark chocolate and half milk chocolate. The result was fantabulous. Hubby and mother-in-law loved them. Next time I’ll try my best to keep as close to your recipe as possible. Thanks a lot for your recipes.
your website is very good.
Aciu uz straipsni!