Golden Oat & Chocolate Chunk Crisps
Enjoy a satisfyingly wholesome indulgence with these hearty cookies. Packed with whole grains and rich dark chocolate, they're the perfect handcrafted treat for a comforting snack or simple dessert, now with significantly less sodium.
Servings 14
Calories 349kcal
Equipment
- Stand mixer with paddle attachment
- Medium mixing bowl
- Spatula
- Two large, parchment-lined baking sheets
- 1 ½-tablespoon cookie scoop
- wire cooling rack
Ingredients
- 1 ¾ cups white whole-wheat flour
- 1 ¾ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 ¾ cups old-fashioned rolled oats
- ½ cup packed light brown sugar
- ½ cup coconut sugar
- ¾ cup dark chocolate chunks 60% cacao or higher
- 10 tablespoons 1 ¼ sticks unsalted butter, softened
- 2 large eggs at room temperature
- 2 ½ teaspoons pure vanilla extract
Instructions
- Prepare Baking Station : Position oven racks in the upper and lower thirds and preheat the oven to 375°F (190°C). Line your baking sheets with parchment paper for easy cleanup.
- Whisk Dry Staples : In a medium mixing bowl, thoroughly whisk together the white whole-wheat flour, ground cinnamon, low-sodium baking powder, and sea salt.
- Cream Butter and Sugars :In the bowl of a stand mixer, beat the softened butter with the brown and coconut sugars on medium-high speed for 2-3 minutes, until light and fluffy.
- Incorporate Eggs and Vanilla : Reduce mixer speed to low. Add the eggs one at a time, followed by the vanilla, mixing until just combined.
- Combine Wet and Dry :With the mixer on its lowest setting, gradually add the flour mixture until just combined. Do not overmix.
- Fold in Final Ingredients : Remove the bowl from the mixer. Using a spatula, gently fold in the rolled oats and dark chocolate chunks.
- Portion the Dough : Using a 1 ½-tablespoon cookie scoop, drop rounded portions of dough about 2 inches apart onto the prepared baking sheets.
- Bake to Perfection : Bake for 9 to 11 minutes, rotating the sheets halfway through, until the edges are firm and golden-brown. Cool on the pan for 3 minutes before transferring to a wire rack.
Notes
A Note on Sodium:
To ensure this recipe is truly low-sodium, it is essential to use low-sodium baking powder and unsalted butter. Using standard baking powder will significantly increase the sodium content.
Storage:
Keep cookies in an airtight container at room temperature for up to 4 days. Ingredient Swaps:
Feel free to substitute the dark chocolate chunks with dried cherries or chopped pecans for a different flavor profile. Troubleshooting:
If your dough is too sticky, chill it for 20-30 minutes before scooping to prevent over-spreading.
Keep cookies in an airtight container at room temperature for up to 4 days. Ingredient Swaps:
Feel free to substitute the dark chocolate chunks with dried cherries or chopped pecans for a different flavor profile. Troubleshooting:
If your dough is too sticky, chill it for 20-30 minutes before scooping to prevent over-spreading.
Nutrition (per serving, approximate)
- Serving Size: 3 cookies
- Calories: 349
- Total Fat: 13.4 g
- Saturated Fat: 7.6 g
- Cholesterol: 48 mg
- Sodium: 45 mg
- Total Carbohydrate: 35.1 g
- Dietary Fiber: 3.7 g
- Total Sugars: 15.7 g
- Protein: 5 g
- Calcium: 60 mg
- Iron: 2.2 mg
- Potassium: 185 mg