These oat chocolate cookies are the perfect healthier cookie. They are chewy, sweet and full of chocolate chips. They taste almost like a flapjack but in cookie form which in my eyes is perfection!
The cookie dough mixture is made with oats, flour, maple syrup, vanilla paste, coconut oil, flax egg, baking powder, salt and chocolate chips. The cookie dough is completely refined sugar free and made with pretty healthy ingredients. You can buy refined sugar free chocolate too so the whole recipe can be refined sugar free! It can also be made gluten free by using GF oats and GF flour, making this recipe perfect for the second episode of my healthy dessert series.
I believe an oat cookie should ALWAYS have chocolate chips in but you could sub these for nuts/ dried fruit if you wanted a different oat cookie experience! I use a mix of milk and dark chocolate chips for this cookie but it is completely up to you! You may want to use white chocolate or just milk chocolate.
To make this recipe even better... it is a ONE BOWL recipe and is made in about 30 minutes. The use of only one bowl makes this an easy and enjoyable experience that anyone could have a go at! This is a perfect recipe when you are in a pinch for time but fancy something sweet, satisfying and healthy.
I hope you love these healthy oat chocolate cookies as much as I do. If you love a chewy, oaty flavour this will be perfect for you. To try out my first recipe in m healthy dessert series, check out the link to my healthy no-bake vanilla cheesecake here.
Let me know how you get on in the comments below or show me a picture on instagram. I love seeing your recreations!
Oat Chocolate Cookies
- 100 g Oats quick
- 85 g Flour of choice I used plain white flour but you can substitute for any flour of preference e.g. GF flours
- 1 teaspoon Baking powder
- 120 g Maple syrup/ honey/ agave
- 2 Flax eggs 2 tablespoon ground flax seed with 6 tablespoon water
- 3 tablespoon Coconut oil melted
- 1 teaspoon Vanilla bean paste
- 110 g Chocolate chips I used a mix of dark and milk chocolate. Buy dark chocolate if you want to make the whole recipe refined sugar free)
- 1 pinch Flaky sea salt for the top
- Pre-heat your oven to 180°C/ 356°F. Make your flax eggs. This is made by combining 2 tablespoon ground flax seeds with 6 tablespoon water. Leave to sit for around 10 minutes so that it forms a gloopy, almost egg like consistency.
- In a large bowl, mix your quick oats, flour, baking powder and salt.
- Add the maple syrup, vanilla bean paste, coconut oil and flax eggs. Combine with a spoon until a thick, oaty mixture has formed.
- Add your chocolate chips and combine until they are fully incorporated in the mixture.
- Prepare a large baking tray and line it with baking paper. Spoon out 1 tablespoon of the mixture onto the baking tray to form a cookie dough ball. Continue this until your baking tray is full (but not crowded). I placed around 4 cookies per baking tray and did two batches of this in the oven. Ensure that you press your cookie down to create the shape you want BEFORE baking. These cookies won't spread like standard cookies so you want to create your desired shape before baking. Bake for 8 minutes (or 10 if you would prefer a more golden cookie).
- Remove from the oven and devour! They will be soft when they come out of the oven but will harden once they cool. Store in an airtight container.