I used to grab a bag of Heavenly Hunks every time I went to Costco, fully convinced they would last us all week. They almost never did. Those chewy little oatmeal squares have just enough coconut and dark chocolate to make going back for another one feel completely reasonable!
These Copycat Heavenly Hunks Oatmeal Dark Chocolate Cookies have that same dense, chewy texture and light coconut flavor. They only take about 10 minutes to mix, and then the refrigerator or freezer handles the rest!
For anyone living with diabetes, each small square has an estimated 13 grams of carbohydrate, which makes the portion easy to see and plan for. They are still basically no bake chocolate chip cookies, and they are meant to taste like cookies. We are simply working with a smaller serving and ingredients that make them satisfying!
For more treats that skip the oven, take a look at my favorite easy no-bake desserts and snacks!
How These Homemade Heavenly Hunks Compare to the Original
The original Heavenly Hunks use oats, dark chocolate, coconut, brown rice syrup, sorghum flour, tapioca flour, potato starch, and palm shortening.
For this homemade version, I kept the ingredients that give the cookies their signature chew and flavor. Then I made a few simple swaps using ingredients that are easier to find.
- Ground oats replace the sorghum flour.
- Coconut oil replaces the palm shortening.
- Potato starch is left out.
- Light corn syrup or brown rice syrup holds everything together.
- Brown sugar adds a little extra caramel flavor, but you can leave it out.
The finished texture sits somewhere between oatmeal cookie dough and a chewy granola bar. Basically, they are dangerously easy to keep picking at every time you open the refrigerator.
Love recreating the store-bought flavors at home? Try my Heavenly Hunks Birthday Cake Bites next!
Before You Get Started
- Use ready-to-eat flour and starch. Since these cookies are not baked, use commercially heat-treated oat flour and tapioca flour labeled safe for uncooked recipes. Regular raw flour should be cooked before eating.
- Line the pan with parchment paper. Leave enough hanging over the sides to lift the chilled mixture out easily.
- Let the coconut oil cool slightly. It should still be liquid, but it should not feel hot. Hot coconut oil can melt the chocolate chips before they ever reach the refrigerator.
- Use mini chocolate chips if you have them. They spread more evenly throughout the mixture and are easier to bite once chilled.
- Give them time to firm up. The coconut oil needs to become solid again before you cut the cookies. Trying to rush this step usually gives you crumbs instead of neat little squares!
What You Need to Make Copycat Heavenly Hunks
This Copycat Heavenly Hunks recipe with tapioca flour uses simple ingredients to recreate the soft, chewy texture of the store-bought cookies.
- Rolled oats: These create the chewy oatmeal texture that makes the recipe taste so close to the original. Use certified gluten-free oats if needed.
- Ready-to-eat oat flour: Oat flour helps hold the mixture together. You can buy it already ground or use a product labeled safe for no-bake recipes.
- Unsweetened coconut flakes: Coconut adds texture and a light coconut flavor. Finely shredded flakes distribute most evenly.
- Ready-to-eat tapioca flour: Tapioca helps bind the oil and syrup while keeping the cookies soft and dense.
- Brown sugar: Two tablespoons add a little extra sweetness and caramel flavor. You can leave it out for a less sweet cookie.
- Salt: Just enough to balance the syrup and chocolate.
- Light corn syrup or brown rice syrup: A thick liquid sweetener gives the cookies their chewy texture and helps them stay together.
- Coconut oil: Coconut oil firms up in the refrigerator, which helps these cookies hold their shape.
- Mini dark chocolate chips: Mini chips give you chocolate in every bite. Use dairy-free chocolate chips if needed.
How to Make Copycat Heavenly Hunks
Prepare the Pan
Line a standard loaf pan with parchment paper. Leave a little extra parchment hanging over the sides so you can lift the mixture out once it is firm.
Combine the Dry Ingredients
Add the rolled oats, oat flour, coconut flakes, tapioca flour, brown sugar, and salt to the bowl of a stand mixer.
Mix with the whisk attachment for about 15 to 20 seconds. You can also stir everything together by hand in a large mixing bowl.
Add the Coconut Oil and Syrup
Pour in the melted coconut oil and light corn syrup or brown rice syrup.
Mix until all of the oats are evenly coated and no dry patches remain at the bottom of the bowl. Scrape down the sides once or twice if needed.
Fold in the Chocolate Chips
Remove the bowl from the mixer and fold in the chocolate chips by hand.
If the mixture still feels warm from the coconut oil, let it sit for a few minutes first.
Press the Mixture Into the Pan
Transfer the mixture to the parchment-lined loaf pan.
Press it down firmly and evenly. I like using the bottom of a measuring cup or a second piece of parchment to really pack it into the corners.
? Tip: Do not be shy with the pressure here! The tighter you pack the mixture, the better the squares will hold together once chilled.
Chill and Cut
Freeze for one to two hours, or refrigerate until completely firm.
Lift the chilled slab out of the pan using the parchment paper. Cut it into 32 small squares with a sharp knife.
You can also roll the mixture into bite-size balls instead of using a pan. Refrigerate them until firm.
Can I Make No-Bake Oatmeal Cookies Without Corn Syrup?
Yes! I tested several liquid sweeteners, and each one gives you a slightly different result.
- Brown rice syrup: This is used in the original Heavenly Hunks and gives the cookies a thick, chewy texture.
- Agave nectar: Agave works, but the mixture is a little softer. Add two extra tablespoons of tapioca flour to help it hold together.
- Maple syrup: Maple syrup also works, but you will taste the maple. The cookies are still delicious, but they will not taste quite as close to the original version!
All of these sweeteners still contribute carbohydrates and added sugar. Use the one you prefer and keep the final serving size in mind.
Variations and Substitutions
- Use semisweet chocolate chips: These will make the cookies a little sweeter.
- Skip the brown sugar: The syrup still provides plenty of sweetness.
- Adjust the coconut flavor: Refined coconut oil has a milder taste. Unrefined coconut oil gives the cookies a stronger coconut flavor!
- Roll them into bites: Skip the loaf pan and shape the mixture into small balls.
- Add extra chocolate: Press a few more mini chocolate chips into the top before chilling.
- Make them dairy-free: Choose chocolate chips made without dairy.
- Keep them gluten-free: Check that the oats, oat flour, tapioca flour, syrup, and chocolate chips are all certified gluten-free.
I would not replace the coconut oil with an oil that stays liquid at room temperature. The coconut oil firms up when chilled, and that is what keeps the Copycat Heavenly Hunks from falling apart in your hands!
Helpful Tips for the Best Copycat Heavenly Hunks
- Measure the flour carefully. Too much oat flour or tapioca flour can make the cookies dry and crumbly.
- Mix all the way to the bottom. The syrup and coconut oil like to settle underneath the oats. Scrape the bowl well before adding the chocolate chips.
- Pack the mixture firmly. This is the biggest secret to neat squares! If the mixture goes into the pan loosely, it will stay loose.
- Wait until they are completely firm. The center should feel solid before you lift the slab out of the pan.
- Use a sharp knife. A sharp knife cuts through the chilled oats much more cleanly.
- Store them cold. Coconut oil softens as it warms up, so these cookies are best kept in the refrigerator.
- Cut them small. Heavenly Hunks are rich and dense. Cutting the batch into 32 small pieces keeps the portion similar to the original and gives each cookie an estimated 13 grams of carbohydrate.
Serving Ideas for People Living With Diabetes
These homemade no-bake cookies contain carbohydrates from the oats, syrup, brown sugar, coconut, and chocolate chips.
Each small square has an estimated 13 grams of carbohydrate. That can make them easier to fit into a snack or dessert compared with a much larger cookie.
If you are eating one as a snack, try pairing it with a source of protein or fat, such as:
- Greek yogurt
- A small handful of nuts
- Cottage cheese
- A glass of milk
- Nut or seed butter
That pairing can make the snack more satisfying and may support a steadier blood sugar response.
Your own glucose response will depend on the sweetener, chocolate chips, portion size, insulin, medication, activity, and what else you eat with the cookie. Use your meter or CGM to see what works best for you!
Storing Copycat Heavenly Hunks
Store the Heavenly Hunks in an airtight container in the refrigerator for up to two weeks.
Place parchment paper between layers if you are stacking them. This keeps the chocolate chips and coconut oil from making the squares stick together.
You can also freeze them in an airtight container. Let them soften in the refrigerator or sit on the counter for a few minutes before eating!
Frequently Asked Questions
Can I Make Copycat Heavenly Hunks Without a Stand Mixer?
Yes! Stir the dry ingredients together in a large bowl, then add the syrup and coconut oil.
Use a sturdy spatula or wooden spoon and keep mixing until all of the oats are coated. The mixture is thick, so it takes a little more effort by hand, but it works well.
Can I Use Quick Oats Instead of Rolled Oats?
Rolled oats give you the chewiest texture and are my first choice.
Quick oats absorb liquid differently and may make the cookies softer. I have not tested a full replacement, so rolled oats will give you the most reliable result.
Can I Double This Recipe?
Yes. Press a double batch into an 8-inch square pan lined with parchment paper.
Check the center before cutting. It should feel completely firm.
Can I Make Copycat Heavenly Hunks Without Coconut?
I have not tested the recipe without coconut.
The coconut flakes absorb some of the liquid and help create the texture, so leaving them out may make the mixture too oily or soft. Replacing them with more oats would require some testing before I could recommend an exact amount.
Copycat Heavenly Hunks Oatmeal Dark Chocolate Cookie Recipe
Equipment
- Food processor
- stand mixer
- loaf pan
Ingredients
- 2 1/3 cups rolled oats divided
- 1/2 cup unsweetened coconut flakes
- 1/3 cup tapioca flour
- 2 Tbsp brown sugar
- 1/2 tsp salt
- 1/2 cup light corn syrup or brown rice syrup* See notes above about other sweeteners you can use
- 1/2 cup coconut oil melted
- 1/2 cup chocolate chips mini-size chips work better but any kind will do
Instructions
- In a small coffee grinder or food processor, grind 1/3 cup of your oats into a fine powder.
- In the bowl of a stand mixer, combine the ground oats with the remaining oats, coconut flakes, tapioca flour, brown sugar, and salt. Using the whisk attachment, mix the ingredients together for 15-20 seconds.
- Next, mix in the melted coconut oil and the corn syrup (can sub agave nectar) until fully combined.
- Remove the bowl from the mixer and stir in the chocolate chips by hand.
- Now, you can either roll the batter into balls and refrigerate, or press the batter into a parchment lined loaf pan (like the kind you bake a loaf of bread in) and freeze it for 1-2 hours. I like the cube shape, so I freeze mine and then cut them. After you’ve cut them, you can store them in a sealed container in the fridge for up to 2 weeks.
Notes
- Measure the flour carefully. Too much oat flour or tapioca flour can make the cookies dry and crumbly.
- Mix all the way to the bottom. The syrup and coconut oil like to settle underneath the oats. Scrape the bowl well before adding the chocolate chips.
- Pack the mixture firmly. This is the biggest secret to neat squares. If the mixture goes into the pan loosely, it will stay loose.
- Wait until they are completely firm. The center should feel solid before you lift the slab out of the pan.
- Use a sharp knife. A sharp knife cuts through the chilled oats much more cleanly.
- Store them cold. Coconut oil softens as it warms up, so these cookies are best kept in the refrigerator.
- Cut them small. Heavenly Hunks are rich and dense. Cutting the batch into 32 small pieces keeps the portion similar to the original and gives each cookie an estimated 13 grams of carbohydrate.
- Store the Heavenly Hunks in an airtight container in the refrigerator for up to two weeks.
- Place parchment paper between layers if you are stacking them. This keeps the chocolate chips and coconut oil from making the squares stick together.
- You can also freeze them in an airtight container. Let them soften in the refrigerator or sit on the counter for a few minutes before eating!
72 Responses
I noticed you didn’t list honey in the liquid sweeteners section. Is there any reason you avoid honey?
Hi Rebecca,
You could definitely use honey in this recipe. It will change the taste slightly (like maple syrup) but should work just fine. It just slipped my mind to list it! I hope you enjoy them!
Hi i want to make these for my mum who is diabetic but i don’t have tapioca flour, what can i sub with? Also i have rice malt syrup is that better than honey or maple syrup for diabetics? Thanks so much
Hi there! You can sub corn starch, potato starch, or arrowroot starch.
I absolutely love this recipe!
I make it with 1/4 cup coconut oil and 1/4 cup all natural peanut butter and it is delicious.
I am however hoping to tweak the recipe slightly to make them into a lactation supplement, do you think I could add flax meal a brewers yeast to this recipe and if so how much do you think I should increase the oil and PB to make sure its not too dry. Im thinking about adding about 1/2 cup of Flax meal and 3 tbs. of brewers yeast.
So glad you love the recipe and love the idea to make them into lactation cookies. I would actually just cut the oats back to 1 3/4 cup total (and skip the step about grinding that extra 1/3 cup oats into a flour). And then add in the quantities of flax and brewers yeast you mentioned. Let me know how it goes!
Hello!
I can’t wait to try this recipe! I am crazy for those Heavenly Hunks! ?
I have a question though: you state put the dough into a loaf pan like a bread loaf pan. My bread loaf pan is a stabdard1-lb loaf pan… if I press the dough into that one then maybe I get like 12-16 pieces of cookies at the end. What size of loaf pan do you use to get 32 pieces of cookies please?
Hi Viktoria! Yes, a standard 1lb loaf pan will work great. These come out slightly smaller than the Heavenly Hunks, though they’re pretty close. I think you’ll be surprised when you cut them how many a loaf pan can fit!
Mary, thank you so much for your super-fast response! ? I will be making these today then! ? I am trying to bake the Almond-butter chocolate chip edition of the Heavenly Hunks… I see you didn’t add almond butter.. we don’t need to? Would you?
These are a simple oatmeal chocolate chip flavor. I don’t think I’ve tried an almond butter flavor, but that sounds delicious!
We just bought the almond butter flavor to try. They are just as good as the original. They have a slight almond flavor and milk chocolate chips, coconut shreds, then pretty much the same ingredients as the original. Thank you for the recipe! I will give it a try, since Costco seems to run out of these often.
My finished product seemed very oily. Do you measure the coconut oil before or after melting? (I measured it melted.) I also didn’t have the tapioca flour so I used a 1/3rd cup of ground almond flour. Still…so delicious!!!
Hi Kristen,
I’m glad you loved the taste! I’m guessing they turned out oily because of the switch from tapioca to almond flour. Almond flour doesn’t absorb as much liquid as tapioca flour can. And I measure the coconut oil before melting. I’ll make a note in the recipe to make that more clear!
Mine turned out very oily as well. I measured the coconut oil liquid. I will try adding more flours to even it out. I also added a dash of vanilla for that classic taste.
Mary,
I JUST HAD TO come back and leave a comment. I just made these delicacies for the 3rd time and words can’t even express how delicious they are! My kids and husband ALL said they now prefer these over the original Heavenly Hunks! ??
When I made the first batch I gave a half to everyone and then also a half of the original Heavenly Hunks without telling them which one was which- just out of pure curiosity, nothing else. EVERYONE said this version was WAY more delicious! ??
I completley omit the flour for starch and I also add 2 Tbsp of almond butter and almond extract. It is HEAVEN ON EARTH!!! THANK YOU SO-SO MUCH!!! ???
This makes me so happy to hear and I love the little tweaks you made! Sounds delicious!
“store up to 2 weeks” is a joke right?!
These are amazing!!!! Big win at my house. I bought more oats today so we can make more soon! Thanks for the recipe!
haha! They’ve never made it 2 weeks in our house either! I’m so glad you like them!
I never tried the heavenly hunk cookies but these are OMG AWESOME! These are a definite must try!
Hi, I was SO excited to come across this recipe as I love heavenly hunks too but have a hard time limiting myself haha. These were exactly what I was craving!! They are so perfect thank you! I feel better about eating them. I added some cinnamon and almond extract and will absolutely keep this on hand as a go-to 🙂
Oooo, cinnamon and almond extract are great ideas! I may try that too next time I make these!
Hi Mary. Yesterday, I had my first taste of heavenly hunks from Costco and it was delisious. Now, discovered your recipe online and I’m so excited to make it today, but, what could I substitute for coconut flakes? Thanks, Jean
Hi Jean! I’ve never tried a sub for the coconut so I can’t say for sure… but you might be able to sub an equal amount of additional oats, or possibly something like flax seeds or hemp seeds!
I’ve already made these two times in the past three days. My family has been devouring them. Thank you for sharing this recipe!
So glad to hear you’re enjoying them!!
I am so excited to try these! My Costco has been out of these for about 6 weeks. I was so desperate that I called them and asked to know about restocking and the man told me that the only Costco currently carrying Heavenly Hunks is Alaska!!! At the time, there weren’t any copycat recipes out. I am ever so happy to find this to try!
Glad you found this recipe! I hope you enjoy them!! I decided to attempt my own recipe after our Costco was out for a long time too!
I enjoyed these. Just ran out of the heavenly hunks image from Costco and was looking for a DIY version and this delivered. Not a dead ringer (I’m wondering if theirs are baked based on the pictures on their website) but I’d argue even more delicious. I used corn syrup (the high fructose stuff because that’s all I had) and substituted Bob’s GF 1-1 flour and a TBSP of corn starch for the tapioca starch. I pulsed everything together in my blender, adding the chocolate chips at the very end.
So glad you liked them! I agree, I do think theirs are baked for some amount of time. I love no-bake recipes so I opted for that but I bet if you bake them they’d taste even better like you said!
Um, thank you for doing this! I can’t wait to try this recipe because I’m so addicted to these bites! This recipe sounds perfect and I like the idea of excluding palm oil for a healthier option. 🙂
Omg the flavor is SPOT ON! I love Heavenly Hunks so much, and finding this recipe is going to save me LOTS of money on our Costco bill 🙂
I added a dash of cocoa powder, which was delicious! I think next time I’m going to blitz all of the oats to give it a more homogeneous texture. Also, I’ll try replacing the brown sugar with dates or figs.
Thanks again!
Do you recommend the Old Fashioned pats or minute oats?
I have only used old fashioned (or rolled) oats, but quick oats *should* also work fine ?
Love these. I use 1/4 c honey, 1/4 c maple syrup, 1/4 c coconut oil, and 1/4 nut butter. AMAZING! I find the nut butter helps minimize oiliness. Without nut butter, these melt fast outside of the refrigerator, but with nut butter, they maintain their shape for hours stashed in my pack on a run. Next, I may figure out how to incorporate some whey powder to increase protein.
Thanks for your awesomely helpful comment
I’m thrilled to find this recipe! I had the Heavenly Hunks in my hand the other day and put them back because of the sugar content. I find most American snacks too sweet (I’m Australian, but just moved here from Germany).
Two questions- I read above about tapioca flour, and how you said it reduces the oiliness. Is it a must? I don’t have any and I don’t like to buy products excessively and I have a pretty extensive baking kit already.
And two- someone mentioned baking the “bars”, and I saw your replied with your love of no bake snacks. I like the idea of using these as hiking snacks so they need to have a decent/solid form to them. Do you think baking for 10-15 mins would make them “stronger”?
Thanks in advance,
Jo
Hi Jo- Glad to hear you’re excited about the recipe! You can definitely sub cornstarch or arrowroot powder for the tapioca flour if you have those on hand. And, I agree that baking them might help them hold together even better… especially if you think they might get knocked around in your backpack some. I hope you enjoy them!
Thank you for this recipe! I modified it quite a bit making it low sugar/ nearly sugar-free, I used golden Monk fruit sub instead of brown sugar, I used the whole half cup of coconut oil with arrow root powder and 1/3 cup almond butter. I used 2tb Maple flavored liquid Monk fruit instead of corn syrup, and about 2 tablespoons molasses. I added a dash of vanilla. I use mini chocolate chips sweetened with Stevia. This is my second time making the recipe, the first time I only added the molasses and dash of honey as well as some xylitol granules. I don’t like recipes very sweet, and while I really enjoyed original heavenly hunks, they are ultimately too sweet and too sugary for my palate. I preferred the mild sweetness the first time I made this versus the heavy sweetness of this second time, but I would say this second time I made it the sweetness was more resemblant of the original heavenly hunks. The first time they crumbled quite a bit and it was more like eating granola chunks. I have not cut into the loaf pan yet for the second batch prior to making this comment, but I’m hoping the almond butter will give them extra holding power. I’m excited to make the recipe a third time with the Monk fruit but go half the amount. I think the dash of molasses really adds a nice mild flavor. Thank you for providing this great recipe for us all!
So happy I found this, thank you! If I were to use sorghum, would it be equal replacement to the ground oatmeal? Thank you!
Hi there! It should, yes, but I’ve never tested it in this version.
My family loves them. My daughter loves the Costco hunks but I could not keep buying after reading all the ingredients that are not so healthy. Also, they’re too sweet. I found your recipe looking for a healthier version and this is it. I made it once and my husband and daughter absolutely loved it. I made two batches and in one substitute the chocolate chips for cacao nibs. Deliciousness! I skipped the sugar altogether and it was still sweet enough. Used agave following your suggestion of adding the two table spoons of tapioca flour and that worked perfectly. The recipe still says 1/2 of coconut oil melted and that is what I did, but just saw a review where you clarified it should be 1/2 before it’s melted. Will try that next time. Just finished making the second round of two batches and can’t wait. Thank you for coming up with this amazing recipe!
can I sub tapioca flour for whole wheat flour and bake it?
The tapioca acts as a binder, so I’m not sure subbing in whole wheat and baking would have the same effect.You could try corn starch or arrowroot starch.
Love this! I did make it birthday cake flavor by omitting the choc. chips and adding birthday cake flavor and sprinkles, then I baked it at 300f for 12-15 mins until it was almost set. Cut and cooled, then refridgerated. It takes away the “raw” flavor, but is more like choc. chip cookie dough that is barely baked, but still chewy.
You must not be posting any poor ratings because I found this recipe to be far too sweet and tasted nothing like heavenly hunks.
Hi is Tapioca Starch safe to eat uncooked? I want to make this for my 2 year old. Can I just add in more oat flour or does it have to be Tapioca Starch? This recipe looks amazing! Can’t wait to try it.
Commercially processed tapioca flour is typically considered safe to consume raw. But, poorly processed cassava (the plant that tapioca comes from) can have negative health effects. The tapioca flour you buy in your grocery store is safe to consume raw, but if it concerns you, you can absolutely use another flour to replace it like oat flour.
Hi! I’m going to use Bob’s Red Mill gf high fiber coconut flour. Would that change the recipe at all?? The type of oil I use??
Hi Teresa, coconut flour is very different from all other flours and I do not recommend substituting it into this recipe. It absorbs more liquid than others and will result in a much drier cookie.
I’ve made these copy-cat Heavenly Hunks several times now and I actually think they are better than the original. I’ve used both corn and agave syrups with equally good results. Thanks so much for coming up with this recipe. It’s a winner!
I just bought heavenly hunks yesterday and for a store bought cookie, they are divine. The texture is distinctive so I am wondering if your iteration captures it. I notice you are not using cocoa butter or shortening. I can’t figure out what the texture is – it’s kind of grainy or sandy. Absolutely wonderful.
Hi I can’t have any time of oil or butter. Is there a way to make these without that?
I’m going to use sorghum flour. Would I use the same amount as you used with your diy oat flour?
Yes!
I plan to make these for diabetic husband subbing monk fruit and liquid stevia with Lily chocolate chips. Do you think oat fiber would work in place of the oat flour?
They can have different textures so I would use oat flour or ground up oats.
Wow you nailed this recipe. Made these today tried rolling out 32 pieces & couldn’t get 32 then rolled them in a rectangular log & cut that way (will freeze first next time first). Mine were very oily when shaping but were fine after freezing & storing in the fridge. So happy with this recipe. Wanted to make my own & happy they are slightly less calories. Thank you.
Do you have a recipe yet for the cranberry white chocolate ones. Those are my fav.
I don’t, but that’s a great idea!
I tried these yesterday
Made two versions one with chocolate chips and one with walnuts and cranberries.
I also added ground flax seed.
I used a lower in saturated fat stick margarine and found them a bit crumbly.
Taste was great with both versions
Just need ideas for binding together better???
I would love to try this as I love heavenly hunks. I noticed with coconut oil it doubles the saturated fat content. Can you please recommend another oil you think might work as a substitute?
Thank you!
You could try your favorite nut butter!
Hi there! I want to make these but need to use corn starch. How long do you suggest baking for?
You can bake these for ~10 minutes if you want a fluffier/softer end result.
I lovvvvve me some heavenly hunks. I feel like the tapioca starch flavor is essential in these. These are such a good copy recipe! I’m going to cut down the coconut oil in my next batch though, as mine turned out just a bit wet. But absolutely still fabulous though! ALSO!! I tossed them in a tablespoon of tapioca starch to replicate that dusting/coating that they have. Ughhhh YES. Haha. Thank you for creating this recipe I appreciate you.
I didn’t have any liquid sweeteners and used 1/2 C vanilla coffee syrup. Fantastic!!
Mine came out super oily! There are pools of oil on the top of the bars I e pressed into the pan…it’s like it won’t incorporate! Any guesses on what went wrong?
The ONLY thing I had to change was using about 1/4 c honey in place of corn syrup (I only had about 1/4c of corn syrup left in my cupboard).
Hmmmm. I’ve not had that happen before, but my first thought would be subbing honey shouldn’t cause that. It could be that your oats did not absorb as much of the coconut oil as intended. My next step if you want tot ry agin would be cut back on the coconut oil if you’re using the same oats.
Could I make a big batch and freeze them? How long would they last in the freezer? They’re so good, and it’s definitely easier to double or triple the recipe than it is to haul all of the ingredients out every week.
If frozen in a sealed container, they should maintain freshness for about 3 months.
Nailed it! I use agave and found it to be just right. They don’t have these at my local grocery store only at Whole Foods but I can’t always make it there. But now I just prefer your recipe! Thank you!!!!
Im so excited to try this recipe. We are Canadian who love Americans but are boycotting US products. Unfortunately Heavily Hunks are made in the US so I googled HH recipes and yours looks perfect.
Thanks!