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Fresh Milled Chocolate Cobbler

Okay, chocolate cobbler is most definitely a southern dessert. It is insanely delicious, insanely easy, and so rich! In the summer, top with ice cream. In the fall and winter, top with whipped cream. I love this recipe because the ingredients are so simple. This is very easy to whip together last minute for any gathering! Add this to your holiday menu!


Fresh Milled Chocolate Cobbler


2 cups fresh milled wheat flour

2 cups rolled oats

1/2 cup coconut sugar

3/4 cup melted butter

1 tsp salt

3/4 cup chocolate chips

11 oz can sweetened condensed coconut milk

Simple Whipped Cream

1 pint cold heavy whipping cream

2 tbs pure maple syrup

2 tsp vanilla extract


Preheat the oven to 350 degrees. You don't need to worry about the type of grain to use for this recipe, It's very forgiving, so just use what you have on hand! You can use hard or soft wheat or a blend of both. Mill the grain on the finest setting. Add the flour, oats, coconut sugar, and salt to a large bowl. Mix together and add the melted butter. Use your hands to mix the butter in. The dough will feel like a graham cracker crust, soft but crumbly. Take half of the crust mixture and press it into a pie plate or a 9x9 square baking pan.

Bake this for 8 minutes. Take it out, layer the chocolate chips on top of the crust. Next layer is to pour the sweetened condensed coconut milk on top of the chocolate chips. Last layer is the other half of the crust mixture. Gently press the crust on top. Bake for another 8 minutes.

If you let it cool, its easier to slice and serve, but if you need that hot cobbler in your life...scoop it out and live your best life!

For the whipped cream, add the the cold heavy whipping cream, maple syrup, and vanilla to a mixing bowl. Use a stand mixer or hand mixer with a beater attachment. Beat the cream until medium peaks form. It only takes a few minutes! Top on your cobbler!

Now go let everyone swoon at your dessert, and we won't tell them that it took you about 20 minutes to make!


- Michal


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