Chewy, golden oatmeal cookies packed with sweet Medjool dates and chunks of rich dark chocolate, finished with a sprinkle of flaky sea salt.

Ingredients

• 1 ¼ cups plain flour (or gluten-free flour)
• 1 ¼ cups coconut sugar
• 1 egg
• ½ tsp vanilla bean paste
• ⅓ cup whole rolled oats
• ½ tsp baking powder
• ½ cup butter, melted (or coconut oil)
• 1 bar Hu Salted Dark Chocolate, roughly chopped
• 4 Medjool dates, pitted and chopped into small pieces
• Maldon sea salt, to finish

Method

1. Add the melted butter and coconut sugar to a large bowl and whisk until combined.
2. Add the egg and vanilla bean paste, then whisk again until smooth.
3. Fold in the flour, rolled oats and baking powder, followed by the chopped dark chocolate and Medjool dates.
4. Place the cookie dough in the fridge to chill for 1 hour.
5. Preheat the oven to 170°C and line a baking tray with baking paper.
6. Roll the chilled dough into golf ball-sized balls. Arrange around 6 per tray, leaving plenty of space between each, and press down slightly.
7. Bake for 12 minutes, or until the edges are lightly golden.
8. Finish with a sprinkle of Maldon sea salt and allow to cool slightly before enjoying.