oatmeal chocolate chunk cookies with salted date caramel drizzle (dairy + gluten free)
makes approx 20 cookies and 1 ½ cups of salted caramel
for the cookies
½ cup softened coconut oil
¼ cup agave
2 teaspoons pure vanilla extract
1 1/2 cups oat flour
1 cup rolled oats
1 tsp baking soda
1 cup dark chocolate, chopped into chunks
for the salted date caramel drizzle
1 cup medjool dates, pitted and tightly packed
1 tsp vanilla extract
1 tbs melted coconut oil
3 cups water
¼ -1/2 tsp salt (I used sea salt but kosher would work fine too)
Preheat oven to 375.
Heat 3 cups of water in a saucepan until it is warm. Place the dates in a bowl and submerge them with the warm water. Allow them to sit for 15-20 minutes.
Place coconut oil, agave, pure vanilla, and eggs in the bowl of a stand mixer or in a large bowl and mix in the stand mixer or whisk by hand until well combined. Slowly stir in oat flour, oats, and baking soda. Mix in chocolate until equally spread throughout the dough.
Place heaping tablespoons of dough on a parchment or silpat lined baking sheet. Bake for 8-10 minutes.
Meanwhile drain the dates, reserving the soaking liquid. Place the dates into a high-speed blender with 1 cup of the soaking liquid, vanilla, coconut oil, and 1/4 tsp salt. Blend on high until very smooth. If it is not a ‘drizzleable’ consistency add more soaking liquid until it is your desired consistency. Taste the caramel, if it is not salty enough add a bit more salt. I found my desired saltiness in between 1/4 tsp and 1/2 tsp of salt. Enjoy!