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Sometimes…sometimes you just need a cookie.
A really big, chocolate chunk filled cookie. Preferably warm and preferably dipped in chocolate…and then sprinkled with flaky sea salt cause everything is better with sea salt. <–true fact.
Watch the how-to video here:
Sometimes that’s all a Friday needs. You know…. I know, you know.
Today is one of those Friday’s. A Friday meant to be filled with Harvest Oatmeal Chocolate Chunk Cookies. Sounds perfect, right? That’s because it is.
Here’s the deal. I actually had a different post planned for today, but then I just could not get it ready in time (a few things happened/fell through/got pushed back…don’t worry it’s still going to happen, just not until next Friday!). That left me with the question of what to make for today’s post. Almost automatically I knew I really just wanted to make something simple. Simple is really pretty awesome sometimes, so I went with.
I also knew I really wanted cookies. I haven’t made cookies in a while and cookies just felt right. I mean, can cookies ever feel wrong?? No, NEVER.
In the same way, I also knew I wanted to include some fallish ingredients. I know it is not technically fall yet, but my mind is there. I am ready, and after Sunday’s pumpkin spice latte, I kind of just gave in and said, “ok, I’m over summer, let’s do fall”. I know, that may sound horrible, but that’s just kind of how I am feeling.
If you can’t fight it, roll with it, right?
SO I am rolling with it.
Also, how happy would you guys be with me if I told you that these cookies are healthy??!?
Guess what, they are!! Like really pretty healthy and you can even make them healthier buy adding in pumpkin and removing that 1/4 cup of brown sugar. I liked them best minus the pumpkin and + the brown sugar, but only because the cookies turned out more cookie-like this way and not all muffin like. Both cookie version taste DELICIOUS though, so go with whichever fits your needs.
And you guys, these cookies are also as simple as it gets. One bowl. Mix. Bake. Dip in mass amounts of dark chocolate. Cover in toasted, salty pepitas (hulled pumpkin seeds) and eat. I prefer them all warm, gooey and extra messy, but if you’re a clean person, I guess you can just let the chocolate set.
But umm, I promise that’s going kind to be kind of hard. I don’t recommend it.
What I do recommend is a giant glass of milk.
Some cozy slippers and a really good movie.
And then a warm cookie. Or two. Or three….
Cause remember, they’re good for you!!
Harvest Oatmeal Chocolate Chunk Cookies with Salted Toasted Pepitas.
Servings: 30 Cookies
Calories Per Serving: 293 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- Preheat the oven to 350 degrees F. Line a baking sheet with a silpat or parchment paper.
- 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
- 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.
- Bake for 10 -12 minutes 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 butter. 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. Allow the chocolate to set up... dig in!
- Cookies can be stored in an airtight container for up to 4 days.
I think I’ll have another please? Happy Friday! 🙂
When do I add the dates? It doesn’t say in the recipe.
Hi there! So sorry about that. The dates can be added in step 2 after the brown sugar 🙂 xTieghan
Made these yesterday and they are so fun & good. I love a “different” cookie and with the pumpkin and applesauce in the batter and pepitas on top they were definitely not an ordinary cookie. One thing to mention….your ingredients call for dates, but your instructions do not say when to add them. I added the brown sugar, coconut oil step. They came out great, so I assume this was correct!
Hi Ashley! I am really glad these turned out so amazing for you! Thank you so much for trying them! I will update the recipe! xTieghan
These look delicious! Question: Is the calorie amount for one cookie? 167 calories per cookie?
HI Karen! Yes, that is correct. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These cookies were EXACTLY what I was looking for! Healthy cookies that taste unhealthy. They are sooo rich and chocolate-y (and have an amazing crunch from the pumpkin seeds). They were so rich, one was perfect for dessert with a cold glass of milk! I made them with the brown sugar and the mashed pumpkin and they were perfect. Thanks so much for the amazing recipe 🙂
I am so glad you loved these Kyra! Thank you so much!
Maybe I should’ve spell checked my last note!!
Hi! Not sure what I did wrong but these did not hold together. They were very crumbly. I did t have apple sauce so I used 1 cup of coconut oil and added 1 C nuts & 1 cup choc chips instead of 2 C choc chips. Ohbabd used 2 cups of regular all purpose flour. Do you know what went wrong?
Thanks so much! I really wanted these to turn out!
LOVED these cookies! My only issue was that the chocolate never seemed to harden. Any suggestions? I was thinking of adding a bit of coconut oil to try to make more of a shell texture…
Hey Victoria! Hmm, not sure why that is happening. You can try adding a little coconut oil or stick them in the fridge. Let me know if you have any questions. Thank you and so happy you love the cookies! 🙂
Made these last night for a co-worker’s birthday. Turned out delicious…and they are gorgeous! Toasting and caramelizing the pepitas in maple syrup…genius! (I used bourbon-barrel aged maple syrup from Trader Joe’s. Amazing.) Another winning recipe.
Yay so happy it came out well!! Thanks so much!!
Ooooh these sound delicious! And perfect for the Fall season 🙂
So happy you like them Kelsey!!
love that decoration make house wid in flowers was awesome… its looking so cool and beautiful
Thank you so much!
These look stunning Teighan!! Truly the most attractive solid treats I have ever looked at, I’m certain. That gooey dull chocolate (I concur, I would dive in path before they completed the process of setting!) and the flaky ocean salt.. Such a decent mix. It would appear that the ideal heating for regular snacks – will give them a shot! X
Awesome! I hope you love them Rose Marie and let me know how they go for you!! Thanks!?