Yes I have a sweet tooth. I’ve been trying to fight it for years, but it’s here to stay. I think it’s my Dutch heritage…is that a thing?
Anyways cookies are part of my weekend arsenal-quick, easy, and oh-so-satisfying. The dough is super easy to freeze and defrosts quickly to satisfy any post-dinner cravings.
Not only do these bad boys photograph well, they are dangerously addicting. I left a cookie sheet of these on the counter one and my aunt stopped by our house while I was at work for the day. Little be known, she gobbled them all up and I sent her the recipe that night. I’m making her a batch of these as we speak as a little Thank-You gift!
The way to my heart is through my stomach!
Ingredients – Cookie Dough:
- 2 1/2 C old fashioned oats
- 1 C flour
- 1 C whole wheat pastry flour (I like to use Bob’s Red Mill)
- 1/4 C brown sugar (optional)
- 10 dates, chopped
- 1 tsp b. soda
- 1 tap salt
- 1/2 tsp cinnamon
- 1/2 C coconut oil, melted (or 1/4 C coconut oil + 1/4 C pumpkin purée)
- 1/2 C unsweetened apple sauce
- 2 eggs
- 1 tbsp vanilla
- 2 C dark chocolate, chopped
- 1/3 C unsweetened flaked coconut
Ingredients – toppings:
- 8 oz. dark chocolate, melted
- 1 C raw pepitas and or hazelnuts
- 1 tbsp coconut oil
- 1 tsp maple syrup
- instant coffee powder + salt, for sprinkling
- Preheat the oven to 350 F. Line a baking sheet with a silpat or parchment paper.
- In a stand mixer, add the oatmeal, flour, brown sugar, b 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.
- Using your hands clump together 1 1/2 tbsp of dough. Place on the prepared baking sheet and squash down into a 1/2 inch thick circle.
- Repeat with remaining dough.
- Bake for 10 -12 min or until set. DO NOT OVER BAKE, if anything under bake.
- Let cool slightly on a cooling rack.
- Meanwhile, heat a skillet over medium heat and add the coconut oil. Once melted, add the pepitas and hazelnuts + maple. Cook until lightly toasted and caramelized.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.
- These cookies can be stored in an airtight container for up to 4 days.
Thanks to half baked harvest for our favourite fall cookie!!