Oat Chocolate Cookies
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!
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!