Ingredients:

  • 270g old fashioned rolled oats
  • 190g whole wheat pastry flour
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 225g softened grass-fed butter
  • 200g coconut sugar
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla bean paste
  • 170g 70% dark chocolate chunks

Instructions:

  1. In a large mixing bowl, cream together the softened grass-fed butter and packed coconut sugar using a spatula or whisk until the mixture is light and well-combined.
  2. Whisk in the room temperature eggs one at a time, followed by the vanilla bean paste, ensuring a smooth emulsion.
  3. In a separate container, whisk the oats, whole wheat pastry flour, cinnamon, nutmeg, baking soda, and sea salt. Gradually fold the dry ingredients into the wet emulsion.
  4. Fold in the 70% dark chocolate chunks until evenly distributed throughout the dough.
  5. The 10-Minute Hydration Rest: Allow the dough to sit at room temperature for 10 minutes. This allows the oats to absorb moisture from the eggs and butter, ensuring a chewy texture and preventing spreading.
  6. Preheat oven to 350°F (175°C). Using a #40 cookie scoop (approx. 1.5 tablespoons), portion the dough onto a baking sheet lined with parchment paper.
  7. Bake for 10 minutes until the edges are golden and crisp while the centers remain slightly soft. Cool on a wire rack.