Ingredients

The following ingredients have 14 Servings
  • 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

Instruction

  • 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!