Oatmeal Chocolate Chip Cookies
I’ve been craving chocolate over the last few weeks, so I thought I’d share my purely delicious oatmeal chocolate chip cookies. What I love about this recipe is that it’s so simple that it will only take a few minutes to put together.
The secret to making it lies in the mixing. Making sure the ingredients are well combined then gently massaged and squished together with your hands so that the oats still remain intact. Don’t be tempted to put this into a food processor – the result is not quite the same as hand made. Enjoy !
What’s good about it:
Oats are a great source of soluble fibre that fills you up, so you feel fuller for longer. According to studies, the beta-glucan fiber found in oats can help regulate your appetite for up to 4 hours as well as help lower cholesterol. I’ve also used macadamia nut oil in this recipe which gives it a lovely buttery flavour and is also heart healthy and anti-inflammatory to the body. Cacao from dark chocolate is rich in Magnesium, iron, copper, manganese and riboflavin, essential micronutrients for health and vitality.The high flavenoid content of cacao has been scientifically likned to a reduced risk of heart disease, stroke and diabetes. Cacao contain theobromine that boost endorphins and increases mental alertness.
200 g ( 2 cups /7 oz) Organic rolled oats
50 g (1 3/4 oz) flaked or desiccated coconut
60 g (2 oz) macadamia nut oil or your choice cold pressed coconut oil or butter (melted)
60 g (2 oz) manuka honey or organic maple syrup
1 organic egg
100 g (3 1/2 oz) block good quality dark eating chocolate 85% – 90 % based on your taste
Preheat your oven to 150 C / 300 F.
Combine oats, coconut, oil or melted butter, honey and egg into a mixing bowl.
Mix through with your hands for a few minutes – squishing the ingredients together until the cookie starts to come together.
I often like to rest the mixture for 5 minutes after mixing – so the oats soften a little more and hold together when squished.
Chop up the chocolate with a large knife.
Add chocolate to the oats and mix through.
Form into 12 cookies…I love using a small ice cream scoop for this – so easy that way.
Place onto a prepared baking tray and flatten slightly.
Bake for approx 20 minutes or until golden. Check half way through the cooking…they are delicate so you need to watch them.
Remove from the oven and cool completely.
Enjoy any time.
Keeps in an airtight container for 1 week.
Makes 12 cookies
Rolled quinoa can be used in place of the oats for gluten free.
I always like to make a double batch – these are soooo yummy.
Add a pinch of cinnamon if you like it.
Cacao nibs can be used in place of the dark chocolate.
Dried organic apple and a touch of cinnamon is a lovely change from the chocolate to mix it up a bit.
For more chocolate chip cookie recipes go to almond flour chocolate chip cookies
Nutritional info per cookie
Protein: 2.2 g
Carbs: 14 g
Total fat: 11 g
Saturated: 4.7 g
Fibre: 1.2 g
Sodium 12.8 mg