Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) dark brown sugar, packed
  • 1/4 cup (50g) coconut sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (125g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) sea salt
  • 3 cups (270g) old-fashioned rolled oats
  • 1/2 cup (75g) dark chocolate chips (70% cocoa)
  • 1/4 cup (30g) chopped walnuts

Instructions:

  1. Cream the softened butter with dark brown sugar and coconut sugar using an electric mixer until the mixture is pale and fluffy.
  2. Beat in the egg and vanilla extract until the mixture is fully emulsified.
  3. In a separate bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, and sea salt.
  4. Slowly fold the dry flour mixture into the wet ingredients until just combined.
  5. Stir in the rolled oats, dark chocolate chips, and chopped walnuts by hand.
  6. Chill the dough in the refrigerator for 30 minutes to allow the oats to hydrate.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the sheets, spacing them 2 inches apart.
  9. Bake for 10–12 minutes until edges are golden brown but centers remain slightly underbaked.
  10. Allow cookies to set on the pan for 5 minutes before transferring to a wire cooling rack.