Easy like a Thursday morning šŸŒ¤ since I woke upĀ today, I've been craving chocolate. And when I say craving, I don't mean a mere, "oh, chocolate would seem like a good dessertĀ after dinner later tonight" šŸ™ƒĀ I mean C R A V I N G šŸ™‹šŸ˜ŽšŸ™† as in dear dark chocolate, GET IN MY BELLY now!

MAJOR side note: whatĀ gets me most about this feeling that has overcome me is that I don't even like chocolate. Swear. I am 110% not a chocolate girl in the slightest bit. I never crave it, want it, or lust for it how some woman do, ever [my mother, who has a stash of Hershey's chocolate bars with almonds in her night stand right by her bed, being a perfect example.] Weird? I know. Don't judge.

Let's be real, the only way I typically eatĀ chocolateĀ is if I'm eating a Justin's pbcup! #reallife šŸ™Š and that's hardly even chocolate because I'm really just there for the peanutbutta'Ā šŸ˜œ LOL.Ā I've never really been a big fan of chocolate but for some reason, even since I tried Halo Top's chocolate ice cream a few weeks + experienced how luscious, smooth, and so dang delicious chocolate can beā€”I've been hooked and literally have had a stash of Halo Top in my freezer ever since + even get everyone I know hooked on this stuff. It's practically heaven on a spoon.

What I love most about this chocochunk cookie recipe adapted fromĀ Oh She GlowsĀ is that all you'll need is just one mixing bowl + the ingredients, literally. No kidding, ONLY one bowl. No extra messes, no extra utensils, no sifting the dry ingredientsā€”no nothing. All you 'gotta do is addĀ the wet first, blend until smooth + add dry ingredients slowly and let combineĀ all in the same bowl.Ā #winning

All thanks to myĀ majorĀ girlcrush gal Angela [@ohsheglows] who is stunning, inspiring + amazing in the nutrition recipe game! I've had Angela's book now for quite sometime and am #obsessed šŸ’› she developes recipes with real ingredients to create clean + nutritious eats because really, that's what life is all about. I made my own little interpretationsĀ to her recipe but above all, GETĀ in the kitchen and GETĀ baking! Now. Go! #you'llthankmelater


wet ingredientsĀ 

  • 1 Vital FarmĀ pasture raised egg
  • Ā¼ cup Spectrum organic virgin coconut oil, a substitute for "butter"
  • Ā¼ Once AgainĀ organic sunflower seed butter
  • Ā¼ cupĀ Florida Crystal'sĀ organic cane sugar
  • Ā½Ā cupĀ Wholesome!Ā organic brown sugar
  • 1 teaspoon vanilla
  • Ā½Ā banana, mashed

dry ingredients

  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • Ā½ teaspoon baking soda
  • Ā½ teaspoon baking powder
  • Ā½ pink himalayan sea salt, fine grain
  • 1Ā½ cups gluten free rolled oats, processed into oat flourā€”ORĀ 1Ā½ oat flour
  • 1 Alter EcoĀ dark quinoa chocolate bar, rough chop


  1. Preheat oven to 350O F and line a sheet tray with parchment paper.
  2. In a large mixing bowlā€”combine egg, coconut oil + sunflower seed butter. Using a hand mixer, blend ingredients until smooth [or, I used my kitchen aid stand-mixer] and then add in the rest of the wet ingredients [cane sugar, brown sugar, vanilla, and banana] and mix until all ingredients areĀ combined + smooth.
  3. Next, beat in the remaining dry ingredients listed one by one starting with cinnamon.
  4. Add in the rough chopped chocolate barĀ and mix by hang for just 10 more seconds.
  5. Now, using a small cookie scooperā€”measure holds aboutĀ Ā½ ounceā€”scoop batter onto sheet tray about 2-3 inches apart and gently press down to flatten.
  6. Place sheet tray into the oven for about 10-12 minutes. The cookies should spread out nicely, I cooked my cookies for 12 minutes!
  7. Let cookies coolĀ for a few minutes + then transfer cookies over to a cooking rack to cool fully.
  8. DO IT, eat up + enjoy!