Two bold flavors are used in this recipe and you won’t hear me complain about it! These rich, sweet, and decadent cookies not only pack on the yummy flavor but also deliver a guilt-free, easy to make cookies. And being that they’re no-bake, the prep time for these are cut in half. You’ll likely eat these cookies quickly – it’s a good thing the recipe makes 26 cookies!
Dark Chocolate Salted Caramel Oatmeal Cookies
This recipe is free of eggs, wheat, gluten, & peanuts
Makes 26 cookies
- ½ cup medjool dates (about 8), pitted
- ½ cup coconut butter, melted
- ¼ cup unsweetened chocolate almond milk
- 1/3 cup honey (see note)
- 2 scoop chocolate protein powder (see note)
- ¼ cup dark cocoa powder
- 4 cups gluten-free rolled oats
- ¼ teaspoon salt
- ½ cup dark chocolate chips (see note)
- Place dates in a bowl and cover with water and let soak for at least an hour or up to 24 hours.
- Drain water and place dates along with coconut butter, milk, and honey in a food processor.
- Process until completely smooth, stopping to scrape the bowl a couple of times. Spoon mixture into a large bowl.
- Add the remainder of ingredients, except chocolate chips, to the bowl and stir to combine
- Using your hands, roll about 2 tablespoons of cookie dough into a ball then flatten to form a cookie. Place on a sheet pan lined with parchment paper. Repeat until 26 cookies are made.
- Melt the chocolate chips until smooth. Spread melted chocolate on top of each cookie then sprinkle with a pinch of sea salt.
- Place cookies in the fridge for an hour then enjoy. Store cookie in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.
- Make sure to use a chocolate protein powder that’s free of artificial flavors and colors.
- For vegan cookies, use maple syrup instead of honey.
- Choose chocolate chips or a chocolate bar made with unrefined ingredients, like these chocolate bars (I seriously love these, and so do my two kids)!