• Bianca Maree

Double Choc Chip Oat Cookies


3 heaped tbsp unsalted butter, room temperature

1 cup coconut sugar

1 large egg

1 tsp vanilla extract

1/2 cup all-purpose flour (I used low fodmap)

1/3 cup cocoa powder

1/2 tsp salt

1/4 tsp baking soda

1 1/2 cups rolled oats

1/2 cup skim milk

1 cup dark chocolate chips (semi-sweet are also good)

Method 1. Preheat the oven to 180℃. Line a baking sheet with a silicone mat.

2. In the bowl of an electric mixer fitted with a paddle attachment, or in a large bowl using a hand mixer, beat together the butter, egg and half of the coconut sugar until fluffy, about three minutes.

3. Add vanilla, and beat until blended.

4. In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda and the rest of the sugar.

5. Add to the wet ingredients including the milk in the mixing bowl and mix just until combined.

6. Add rolled oats and chocolate chips and mix just until combined, scraping down the sides as needed.

7. Scoop by tablespoonful onto your cookie sheet, spaced about two inches apart.

8. Bake for about 10 minutes, until cookie appears set and no longer wet. They might not look completely done, but they’ll set up after they cool! If you like a crisper, less chewy cookie, let them cook for 2 – 3 minutes longer.

9. Remove from oven and let sit for about 5 minutes, then move to a wire rack to cool completely. They taste out of this world amazing after being in the fridge a while.

10. They keep nicely for 4 – 5 days in an airtight container at room temperature, or you can freeze them in a zipper bag for several months

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