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A Better Cookie: Chocolate-Oatmeal Chunkers

October 30, 2014

Loren Brill is about to give Pillsbury and Toll House some serious competition with her break-and-bake cookie dough. Her love for baked goods lead her to a five-year stint as a baker for NYC's iconic cookie makers, Levain. After overcoming cancer at a young age, Loren began to experiment with making cookies that were just as delicious but a bit healthier — made with whole ingredients and nothing white.

Her belief, which we can totally get behind, is that a cookie is still a cookie, whether it's vegan, gluten-free, whatever. It's a treat and should be treated as one. But while you're indulging, why not use the best ingredients available? Today, she lends us one of her favorite, "better cookie" recipes.

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From Loren:

I'm on an everlasting quest to recreate classic sweets into extraordinary whole food treats. This cookie is chewy yet chunky, can be made big or small, doesn't have too many ingredients, can be mixed in a standing mixer or by hand in a bowl, and it just so happens to be gluten-free, dairy-free, 100% whole grain, refined sugar free, pleases chocolate and oatmeal lovers, AND is insanely delicious. I hope you enjoy!

Chocolate Oatmeal Chunkers


  • 3/4 cup coconut oil, melted
  • 2 cups (300g) evaporated cane juice or coconut sugar
  • 2 large eggs (100g)
  • 1/2 cup + 3 tablespoons (70g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda (2g)
  • scant 1/2 teaspoon (2g) fine sea salt (if you have flaked sea salt, I suggest you sprinkle it atop of cookies before baking for that salty-sweet combo!)
  • 1 cup (110g) gluten-free oat flour (you can always make this at home by blending 1 1/4 cup gluten free rolled oats into a flour)
  • 2 cups (190g) gluten-free rolled oats
  • 3/4 cup (150g) chocolate chips
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  1. Mix coconut oil and sugar on medium speed in standing mixer for about 3 minutes. Scrap down sides of bowl with spatula. Add eggs, and mix on low for 30 seconds, just until incorporated. Add the cocoa powder, baking soda, salt and mix on low for 30 seconds more. Scrap down sides of bowl again. Add oat flour and rolled oats, and mix on low for 1 minute until fully incorporated. Add chocolate chips, and mix for 30 seconds more.
  2. Roll cookie dough into golf ball size balls and place on a greased cookie sheet. Sprinkle sea salt flakes over each cookie dough ball if you'd like. Bake at 350 F for 9-11 minutes or until tops are puffed and slightly cracked. Let cookies cool, and enjoy!

Note: I love using grams to bake, not just because I am a recipe developer for my profession, but because it's the only way to get exact measurements. I urge you to get a scale (they're inexpensive) and see how much more fun baking precisely is. Baking is chemistry after all, and if you bake using grams, you'll have a lot more control of what your treats come out like. You can make this recipe in a standing mixer, or by hand in one bowl. Whatever makes you happiest :)

Reprinted from SUGAR RUSH. Copyright © 2014 by Johnny Iuzzini. Photographs copyright © 2014 by Johnny Iuzzini and Michael Spain-Smith. Published by Clarkson Potter, a division of Random House LLC.

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Loren Brill
Loren Brill
Founder of Sweet Loren's

Loren Brill is a New York-based entrepreneur, yogi, foodie, and healthy lifestyle advocate. She is the Founder & SweetEO of Sweet Loren's, a cookie dough company founded on the promise of real, whole ingredients that are not only delicious, but fuel for the life you want.

Loren was voted Top Entrepreneur by Marie Claire, and Sweet Loren's products have been featured on NBC's The Today Show, Every Day with Rachael Ray, Vanity Fair, Bloomberg Radio, USA Today, and many more. Loren is a graduate of the Annenberg School of Communication at the University of Southern California and is a certified Hatha Yoga instructor. She completed the master class in cooking at The New School and studied with The Natural Gourmet Institute.