Whole Wheat Chocolate Chip Oatmeal Cookies with Salted Date Caramel
The recipe Whole Wheat Chocolate Chip Oatmeal Cookies with Salted Date Caramel can be made in about 25 minutes. One serving contains 246 calories, 3g of protein, and 11g of fat. This recipe serves 14. For 84 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 274 would say it hit the spot. It is a good option if you're following a dairy free diet. It works well as an inexpensive side dish. Head to the store and pick up vanillan extract, salt, brown sugar, and a few other things to make it today. It is brought to you by Ambitious Kitchen. Overall, this recipe earns a rather bad spoonacular score of 35%. Salted Oatmeal Chocolate Chip Cookies, Salted Caramel Chocolate Chip Cookies, and Salted Caramel Chocolate Chip Cookies are very similar to this recipe.
Servings: 14
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 teaspoon almond extract
1/2 cup unsweetened vanilla almond milk, plus more if necessary
1/2 teaspoon baking soda
1/2 cup organic brown sugar
1/3 cup coconut oil, melted and cooled
1/4 cup coconut sugar
6 oz your favorite dark chocolate bar (at least 72% cacao), coarsely chopped
1 egg, at room temperature
8 Medjool dates, pitted
3/4 cup whole wheat pastry flour or white whole wheat flour
1 cup rolled oats
1/4 teaspoon salt
1/4 teaspoon sea salt, plus more to taste
1/2 teaspoon vanilla extract
1 teaspoon vanilla extract
Equipment:
whisk
bowl
oven
baking sheet
pastry bag
wire rack
sauce pan
kitchen scissors
blender
Cooking instruction summary:
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!
Step by step:
1. 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.
2. Add dry ingredients to wet ingredients, mixing until a dough forms. Fold in dark chocolate chunks.
3. Roll cookies into 1-inch balls or use a cookie scoop and place on a large baking sheet, roughly 2 inches apart.
4. Bake for 9-12 minutes or until edges are slightly golden brown.
5. 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!
Nutrition Information:
covered percent of daily need
