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!
Prep Time
15 minutesBake Time
9-12 minutesYield
14 cookiesRating
/rating_off.png "1 Star")
Loading...| 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!
| 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. |
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