Wholesome Oat & Chocolate Chunk Cookies
Enjoy a satisfying, wholesome indulgence with these hearty cookies. Packed with whole grains and rich dark chocolate, this recipe is crafted with DASH diet principles in mind, focusing on rich flavor without added salt.
Servings 54 cookies
Calories 48kcal
Equipment
- Stand mixer with paddle attachment
- Medium mixing bowl
- Spatula
- Two large, parchment-lined baking sheets
- Small (1-tablespoon) cookie scoop
- wire cooling rack
Ingredients
- 1 ¾ cups white whole-wheat flour
- 1 ¾ teaspoons low-sodium baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ¾ cups old-fashioned rolled oats
- ¼ cup packed light brown sugar
- ¼ cup coconut sugar
- ½ cup dark chocolate chunks 70% cacao or higher
- 3 tablespoons unsalted butter softened
- 7 tablespoons unsweetened applesauce
- 2 large eggs at room temperature
- 1 tablespoon 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.
- Whisk Dry Staples: In a medium mixing bowl, thoroughly whisk together the white whole-wheat flour, low-sodium baking powder, cinnamon, and nutmeg.
- 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 1-2 minutes, until combined (it may not get light and fluffy).
- Incorporate Eggs and Wet Ingredients: Reduce mixer speed to low. Add the eggs one at a time, followed by the applesauce and 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 small (1-tablespoon) cookie scoop, drop rounded portions of dough about 2 inches apart onto the prepared baking sheets.
- Bake to Perfection: Bake for 8 to 10 minutes, rotating the sheets halfway through, until the edges are firm and lightly golden-brown. Cool on the pan for 3 minutes before transferring to a wire rack.
Notes
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
- Texture: The high ratio of applesauce to butter creates a very soft, moist, and more cake-like cookie rather than a crisp one.
- Ingredient Swaps: Feel free to substitute the dark chocolate chunks with an equal amount of dried, unsweetened cherries or chopped walnuts.
Nutrition Information (Approximate)
Approximate values per serving (1 cookie), based on standard ingredients.- Calories: 48 kcal
- Total Fat: 1.7 g
- Saturated Fat: 0.9 g
- Cholesterol: 8.6 mg
- Sodium: 3.5 mg
- Total Carbohydrate: 7.1 g
- Dietary Fiber: 0.6 g
- Total Sugars: 2.1 g
- Protein: 1.2 g
- Potassium: 34 mg