Easy like a Thursday morning 🌤 since I woke up today, I've been craving chocolate. And when I say craving, I don't mean a mere, "oh, chocolate would seem like a good dessert after dinner later tonight" 🙃 I mean C R A V I N G 🙋😎🙆 as in dear dark chocolate, GET IN MY BELLY now!

MAJOR side note: what 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 eat chocolate is if I'm eating a Justin's pbcup! #reallife 🙊 and that's hardly even chocolate because I'm really just there for the peanutbutta' 😜 LOL. 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 be—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 from Oh She Glows 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 ingredients—no nothing. All you 'gotta do is add the wet first, blend until smooth + add dry ingredients slowly and let combine all in the same bowl. #winning

All thanks to my major 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 💛 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 interpretations to her recipe but above all, GET in the kitchen and GET baking! Now. Go! #you'llthankmelater


wet ingredients 

dry ingredients

  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ pink himalayan sea salt, fine grain
  • 1½ cups gluten free rolled oats, processed into oat flour—OR 1½ oat flour
  • 1 Alter Eco 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 bowl—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 are combined + smooth.
  3. Next, beat in the remaining dry ingredients listed one by one starting with cinnamon.
  4. Add in the rough chopped chocolate bar and mix by hang for just 10 more seconds.
  5. Now, using a small cookie scooper—measure holds about ½ ounce—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 cool for a few minutes + then transfer cookies over to a cooking rack to cool fully.
  8. DO IT, eat up + enjoy!