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Homemade Heavenly Hunks oatmeal chocolate chip squares piled on plates beside a bowl of rolled oats.
These chewy homemade Heavenly Hunks are easy no bake chocolate chip cookies made with oats, coconut, dark chocolate chips, tapioca flour, and coconut oil. They take about 10 minutes to mix before chilling into small oatmeal cookie squares.
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4.43 from 305 votes
Prep Time: 10 minutes
Refrigerator/freezer time: 2 hours
Total Time: 2 hours 10 minutes
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: cookies
Servings: 32 cookies
Carbohydrates: 13g

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

*You can also use another liquid sweetener like maple syrup, brown rice syrup, or agave nectar. If using agave nectar, add an additional 2 Tbsp tapioca flour.
*Most commercially available tapioca flour/starch is considered safe to consume raw, however if you prefer to use another type of flour, you can substitute additional oat flour (ground up oats) or coconut flour.
Tips: 
  • 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.
Storage:
  • 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!


Nutrition

Serving: 1cookie | Calories: 102kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 40mg | Fiber: 1g | Sugar: 4.5g
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