Go Back
Chocolate Crunch Cookies

Traded Up Chocolate Crunch Cookie Recipe

A delicious 'traded up' cookie with added nutrition taking a traditional oatmeal chocolate chip cookie to the next level in taste and nutrition!
Course Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 25 large cookies
Author Kerrie @ Family Food and Travel


  • cups 375 mL butter
  • 3/4 cup 250 mL brown sugar
  • 1 cup 250 mL granulated sugar
  • 2 Omega-3 eggs
  • 1 tsp 5 mL vanilla
  • 1 cup 250 mL white flour
  • 1 cup 250 mL whole wheat flour
  • 1 tsp 5 mL cinnamon
  • 2 tbsp 30 mL ground flax
  • 3 tbsp 45 mL hemp hearts
  • 1 tsp 5 mL baking powder
  • 1 tsp 5 mL baking soda
  • 1 tsp 5 mL salt
  • 2 cups 500 mL large flake oats
  • 2 cups 500 mL Crispy Rice cereal
  • 1 cup 250mL chocolate chips


  1. Preheat oven to 350°F (180°C).
  2. Mix together butter, sugars, eggs and vanilla in a stand mixer (or large bowl) until well blended.
  3. In a separate bowl, mix to combine flours, baking powder, baking soda, salt, cinnamon, flax, and hemp hearts
  4. Add dry mixture to wet mixture in batches and mix until combined.
  5. Add oats, rice cereal, and chocolate chips to stand mixer and combine. Note: it will be really thick, might want to mix by hand!
  6. Drop batter on baking sheets in mounds of about 3 tbsp making sure there is space between cookies. Bake for 10-12 minutes or until top begins to be golden. These cookies continue to firm up after they are removed from the oven so do not over cook them.