Harvest Oatmeal Chocolate Chunk Cookies with Salted Toasted Pepitas.
Ingredients
- 2 1/2 cups old fashioned oats
- 1 cup flour
- 1 cup white whole wheat (whole pastry flour or hazelnut flour (I like to use Bob's Red Milk))
- 1/4 cup light brown sugar * (optional)
- 10 medjool dates (finely chopped*)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup coconut oil (melted OR 1/4 cup melted coconut oil + 1/4 cup pumpkin puree)
- 1/2 cup unsweetened apple sauce
- 2 eggs
- 1 tablespoon vanilla
- 2 cups dark chocolate (chopped)
- 1/3 cup unsweetened flaked coconut
- 8 ounces semi-sweet or dark chocolate (melted)
- 1 cup raw pepitas and or hazelnuts
- 1 tablespoon butter or coconut oil
- 1 teaspoon maple syrup
- instant coffee powder + salt (for sprinkling)
Instructions
- 1
Preheat the oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper.
- 2
In a large mixing bowl or bowl of a stand mixer, add the oatmeal, flour, hazelnut flour, brown sugar, baking soda, salt, cinnamon, melted coconut oil (pumpkin if using), applesauce, eggs and vanilla. Beat until the dough is moist and all the ingredients are combined. Fold in the chocolate chunks + coconut flakes
- 3
Using your hands clump together 1 1/2 tablespoons of dough. Place on the prepared baking sheet and squash down into a 1/2 inch thick circle. Repeat with remaining dough.
- 4
Bake for 10 -12 minutes or until set. DO NOT OVER BAKE, if anything under bake. Let cool slightly on a cooling rack.
12 min - 5
Meanwhile, heat a skillet over medium heat and add the butter. Once melted, add the pepitas and hazelnuts + maple. Cook until lightly toasted and caramelized.
- 6
Dip each cookie into the melted chocolate and place on a parchment lined cookie sheet. Sprinkle the seeds onto the cookies and then sprinkle with salt + crushed instant coffee powder. Allow the chocolate to set up... dig in!
- 7
Cookies can be stored in an airtight container for up to 4 days.
Nutrition
Per serving (based on 30 servings)
