Heavenly Hunks Oatmeal Chocolate Chip (Gluten Free, Vegan)

by Ali Jenkins • posted January 12, 2023

Copycat oatmeal chocolate chip heavenly hunks!

This was one of my first recipes I ever created, and when I started out so many of my readers didn’t know what they were….even if you’ve never tried you have to try my version!

I’ve seen many other recipes that are a no bake version— mine are baked, but the prep is minimal and the result is so amazing!!

Also, like the original version, these little cookies are gluten free and vegan, and chewy and bite sized for the perfect snack!

This recipe features gluten free quick oats and almond flour, but you can easily make them nut free by using either oat olflour (make your own with more oats in the blender!) or coconut flour instead! You just have to reduce the amount.

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Ingredients used for this recipe

Gluten-Free Oats : These provide the chewy texture and hearty base of the hunks. Quick cooking oats are preferred, but rolled oats can be used if pulsed briefly in a blender to achieve the right consistency.
• Almond Flour, : Adds a mild nutty flavor and a tender texture to the hunks.
Oat flour for a nut free option: you can substitute with 1/2 C oat flour instea. I’ve tried coconut flour, but it can be finicky. Proceed with caution and use no more than 1/4C.
• Chocolate Chips : The star of the show, adding bursts of rich, melty chocolate throughout each bite.
• Maple Syrup : Provides natural sweetness and helps bind the ingredients together while contributing a subtle, warm flavor.
• Coconut or maple sugar : Another natural sweetener that complements the maple syrup, adding a caramel-like depth to the sweetness.
• Non-Hydrogenated Palm Oil Shortening : This ingredient provides the necessary fat content, creating the rich, satisfying texture typical of Heavenly Hunks without the use of dairy.
• Vanilla Extract : Enhances the overall flavor with a sweet, aromatic note that rounds out the other ingredients.

Tips for Best Results:

Pulse the rolled oats or use quick cooking this helps hold the dough together
Use non hydrogenated palm oil shortening. If you do use softened coconut oil, they may spread more and not hold their shape as well while baking (too much fat). If you want to use coconut oil, be sure to use oat flour instead of almond flour
chill your dough for 30 minutes to an hour before handling if using almond flour.
do not over bake if you want that doughy texture
Do NOT remove the cookies immediately after baking and place on a cooling rack. They need to set fully on the baking sheetand cool.

flavor variations

cranberry white chip toppings: 1C white chips and 1 C craisins
Brownie : add 1/3C cocoa powder and reduce almond flour to 1/3C
Funfetti / : 1 C rainbow sprinkles & splash almond extract

F

Copycat Heavenly Hunks (Oatmeal Chocolate Chip)

Heavenly Hunks are small, bite-sized treats known for their dense, chewy texture and wholesome ingredients. A copycat version of these delightful snacks can be easily made at home using a mix of oats, almond flour, chocolate chips, and your choice of sweetener—typically agave or maple syrup. The ingredients are combined with a bit of non hydrogenated shortening and vanilla extract to enhance the flavor and binding. These hunks are baked just until set, resulting in a deliciously satisfying snack that’s both hearty and healthy.

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Prep Time 30

Servings Hunks

Ingredients

1 1/2 cups *Gluten free quick cooking oats
1/2 Cup almond or oat flour *
3/4 Cup chococlate chips
1/3 Cup Maple syrup
1/3 Cup coconut or maple sugar , (Increase up 1/2 cup for a sweeter dough)
1/3 C Softened Non hydrogenated palm oil shortening, (Or refined coconut oil— see notes)
1 teaspoon vanlla extract

Instructions

Preheat oven to 350 degrees farenheit, then line a baking sheet with parchment paper
If using rolled oats, pulse the oats in blender for about 5 seconds first, until they more closely resemble quick cooking.
In a large bowl, whisk/cream the shortening and coconut or maple sugar, and maple syrup , and vanilla extract
Stir in the GF quick-cooking oats and almond or oat flour. Fold in chocolate chips. Work with your hands if necessary to form a cookie dough. If using almond flour, chill the dough for 30 minutes to prevent spreading.
Use a tablespoon to scoop dough into balls and place on the baking sheet. Then, shape the cookie dough balls into cubes, about 1 tbsp in size.
Bake for 8-10 minutes until JUST set, (esp if you want that doughy texture). Let full cool so they can completely set before removing from baking sheet.
Store them in an airtight container at room temperature

Notes

* if using rolled oats, pulse in blender until they resemble quick cooking

You can make oat flour by blending oats until fine!

*shortening is my preference for the texture that most resembles a heavenly hunk. However. If you only have coconut oil make sure it’s refined, you chill the dough, AND I prefer to use oat flour rather than almond flour, as it helps avoid the spreading issue .

Author: Ali Jenkins

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