Copycat Heavenly Hunks (Gluten Free, Vegan)
If you love the Heavenly Hunks from E &C''s snacks (i usually find them at Home Goods or Costco, for reference) then you will love this copycat recipe!
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 oats and almond flour, but you can easily make them nut free by using coconut flour instead! You just have to reduce the amount.
Tips for Best Results:
- Use non hydrogenated palm oil shortening. If you use coconut oil, they may spread more and not hold their shape while baking (too much fat). If you want to use coconut oil, be sure to use coconut flour instead of almond flour.
- Pulse the oats! This creates a bariety of textures, and helps hold the dough together
- Do NOT remove the cookies immediately after baking and place on a cooling rack. They need to set fully and cool.
Copycat Heavenly Hunks
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 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. This homemade version captures the essence of the original Heavenly Hunks while allowing for customization in flavors and additions based on personal preference.
Ingredients
- 1.5 cup oats (gluten free, rolled), (pulse for 2-3 seconds)
- 1/2 Cup almond flour , (For nut free, use 1/4C coconut flour)
- 3/4 Cup chococlate chips
- 1/3 Cup Maple syrup
- 1/3 Cups coconut sugar
- 1/3 C Non hydrogenated palm oil shortening
- 1 teaspoon vanlla extract
Instructions
- Preheat oven to 350 degrees farenheit, then line a baking sheet with parchment paper
- Pulse rolled oats in blender for 3-5 seconds first to create a variety of textures.
- In a large bowl, mix oats, almond or coconut flour, softened shortening and maple syrup. Stir to combine. Gently fold in chocolate chips. Work with your hands if necessary to form a cookie dough.
- 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 12-15 minutes until edges are light golen brown. Let full cool so they can completely set before removing.
- store in an airtight container at room temperature
Tried this recipe?Let us know how it was!
