Servings: 14 cookies
Calories: 61kcal
Equipment
- food processor
- stand mixer
- loaf pan
Ingredients
- 0.15 cup tapioca flour
- 0.22 cup unsweetened coconut flakes
- 1.02 cups divided rolled oats
- 0.22 cup light corn syrup or brown rice syrup
- 0.88 Tbsp brown sugar
- 0.22 tsp salt
- 0.22 cup melted coconut oil
- 0.22 cup mini-sized chocolate chips
Instructions
- Start by prepping your loaf pan with parchment paper.
- In a food processor, add tapioca flour, coconut flakes, and 1 cup of rolled oats. Process until well combined.
- In a stand mixer, mix together the corn syrup (or brown rice syrup), brown sugar, salt, and melted coconut oil.
- Slowly add the dry ingredients from step 2 into the stand mixer and mix until well combined.
- Gently fold in the remaining 1/4 cup of rolled oats and mini chocolate chips into the mixture.
- Transfer the mixture into your prepared loaf pan and press it down evenly using a spatula or your hands.
- Place the loaf pan in the refrigerator for about 2 hours to allow everything to firm up.
- Once firm, remove the heavenly hunks from the loaf pan and cut them into bite-sized pieces.
- Store in an airtight container in the refrigerator or freezer until ready to serve.
- Enjoy your delicious and healthy heavenly hunks!
Notes
- For a healthier option, you can replace the chocolate chips with raisins or other dried fruit.
- For a sweeter option, you can add a few tablespoons of honey or agave nectar.
- For a crunchier texture, you can add a few tablespoons of coconut flakes.
- For a nut-free option, you can replace the nuts with sunflower seeds or pumpkin seeds.
- You can store the heavenly hunks in an airtight container for up to 5 days.
Nutrition
Calories: 61kcal
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