Apr 01, 2026April 1, 20260 52
in Cookies

Prep Time

15 minutes

Bake Time

9-12 minutes

Yield

14 cookies

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Cookies
1/3 cup melted coconut oil, cooled (so it is liquid but not hot)
1/2 cup brown sugar
1/4 cup coconut sugar (or use more brown sugar if you prefer)
1 tsp vanilla extract
1/4 tsp almond extract (optional)
1 large egg, room temperature
3/4 cup ROGERS FOODS Whole Grain Whole Wheat Flour
1 cup ROGERS FOODS Large Flake Oats
1/2 tsp baking soda
1/4 tsp salt
6 oz dark chocolate, chopped (or about 1 cup chocolate chips)
...
Salted Date Caramel Drizzle
8 Medjool dates, pitted
1/4 cup heavy cream, warmed (plus more if needed)
1/2 tsp vanilla extract
1/4 tsp sea salt, plus more to taste
1 tsp flaky sea salt
...
Or if you want regular Salted Caramel:
1 cup (199g) granulated sugar
1/2 cup (113ml) water
1/2 cup (113g) unsalted butter
1/2 cup (113ml) heavy cream
1 tbsp pure vanilla extract
1 tsp flaky sea salt
...
Rogers Test-Kitchen Notes:
Softer, less hearty texture: use 1/2 cup ROGERS FOODS Whole Wheat Flour + 1/4 cup ROGERS FOODS No Additive All Purpose Flour (same total 3/4 cup).
Thicker cookies: add a few extra tablespoons of ROGERS oats.
Important: Use a room-temperature egg so the coconut oil does not seize.
If you are a fan of anything caramel, these cookies aim to please. The whole-wheat flour adds a texture that pairs well with the chunky chocolate. A must try!

Instructions

1.Heat oven to 350F (177C) and line a baking sheet with parchment.
2.In a bowl, stir together coconut oil, brown sugar, coconut sugar, vanilla (and almond extract if using), and the egg until creamy and well mixed.
3.In a second bowl, whisk ROGERS FOODS Whole Grain Whole Wheat Flour, ROGERS FOODS Large Flake Oats, baking soda, and salt.
4.Add dry ingredients to wet and mix until a dough forms. Fold in chopped dark chocolate.
5.Scoop into 1-inch balls (or use a cookie scoop) and place about 2 inches apart.
6.Bake 9-12 minutes, until edges are lightly golden. Cool on the tray for a few minutes, then move to a rack.
7.Make the salted date caramel: Warm milk until very hot (not boiling). Add dates, vanilla, and salt and blend until smooth. Add a splash more milk only if needed to keep it thick (not runny).
8.Drizzle over cooled cookies. Store extra caramel in the fridge up to a week.

If you are a fan of anything caramel, these cookies aim to please. The whole-wheat flour adds a texture that pairs well with the chunky chocolate. A must try!

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