These cookies are fantastic for a few reasons; they are super easy (which is always a driving factor for me when testing and developing recipes), they are mainly made of oats (catch the pun?) which just sit better in my guts than refined flour, and they are mega yum. They still contain some dark chocolate (which can substituted out easily with dried fruit or even nuts), because I’m a big believer in moderation and it also means that when you have those chocolate cravings, these suffice quite nicely.
Makes 20 cookies – V
1 cup rolled oats
2/3 cup blended rolled oats (to a fine flour)
1/3 cup wholemeal flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 tblsp coconut oil
1 whole egg
1 egg white
1/2 cup rice malt syrup
1/3 cup dark chocolate chips
1. Preheat oven to 180 degrees Celsius. Line a large baking tray with baking paper.
2. In one bowl, mix together the dry ingredients, oats, both flours (oat and wholemeal), baking powder, spices, and salt.
3. Melt the coconut oil and rice malt syrup in another bowl. Let it to cool slightly.
4. Add the wet ingredients to the dry ingredients and use a wooden spoon to stir, add the eggs (whole + white) and continue mixing until well combined. You don’t have to mix too much (your hands do a great job here!)
5. Chop the chocolate chips up (so they go a little further) and fold into mixture.
6. Use your hands to shape the dough into 20 cookies. I roll them into balls, then place them on the baking tray and flatten them with my hands.
7. Bake in the preheated oven for about 12-15 minutes. Watch them though, because you don’t want them to burn. They should be a nice golden colour.
8. Remove from the oven, let cool completely before eating.
• These cookies are extra yum when you heat them in the microwave for 10 seconds prior to eating.
• They keep well in the fridge, and freeze even better. I freeze half the batch in my single serves (2 cookies), and then take them out for work, weekend, or evening snacks and put them in the microwave to defrost.