Oatmeal Chocolate Chip Cookies
These yummy cookies are full of all things wholesome and nourishing. What I love about this recipe is that it’s very therapeutic to make and I adore slowly mixing the oat filled dough with my hands. Baking cookies and cakes is fun and it’s a great way to de-stress and relax, put on some French music and have fun.
The secret to making these chocolate chip cookies lies in the mixing. Making sure the ingredients are well combined and 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. These cookies are perfect to pack into lunch boxes, pack into the back of a cycling jersey or dunk into an icy cold glass of chocolate almond milk.
What’s great about them:
Oats are a great source of soluble fibre that will keep you regular, lower cholesterol and fill you up for hours. 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. Cocoa from dark chocolate is rich in Magnesium, iron, copper, manganese and riboflavin, essential micronutrients for health and vitality. The high flavenoid content of cocoa has been scientifically linked to a reduced risk of heart disease, stroke and diabetes. Cocoa also 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) honey, organic maple syrup or rice syrup
1 organic egg
100 g (3 1/2 oz) block good quality dark eating chocolate 70% (see notes)
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.
Keeps in an airtight container for 1 week.
Makes 12 cookies
Notes + Inspiration
I always like to make a double batch – these are soooo yummy.
Carob can be used in place of the dark chocolate.
Pump up the protein and add 1 tablespoon Healthy Chef Pure Native WPI