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Whole Wheat Chocolate Chunk Oatmeal Cookies with Salted Date Caramel

Addicting coconut oil whole wheat chocolate chip oatmeal cookies with an insane salted date caramel sauce. These are ridiculously chewy and SO delicious!

Course Dessert
Keyword whole wheat chocolate chip oatmeal cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 14
Calories 200 kcal
Author Monique of AmbitiousKitchen.com

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!

Recipe Notes

If you want thicker cookies, add a few tablespoons more 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

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!

Nutrition Facts
Whole Wheat Chocolate Chunk Oatmeal Cookies with Salted Date Caramel
Amount Per Serving (1 g)
Calories 200 Calories from Fat 106
% Daily Value*
Fat 11.8g18%
Carbohydrates 24.3g8%
Fiber 2.3g10%
Sugar 13.6g15%
Protein 2.8g6%
* Percent Daily Values are based on a 2000 calorie diet.