Oatmeal and dark chocolate cookies

Who doesn’t love a chocolate chip cookie? The classic baking recipe that always pleases everyone. These Dark Chocolate Oatmeal Cookies are a twist on the classic that’s packed with nutritious oats for a boost of fiber. Good for your gut and will keep you full much longer than a normal cookie! The oats also add a delicious chewy texture to the cookies. Use your favorite dark chocolate and top it with a pinch of sea salt for a tempting snack.

Equipment

You don’t really need any special equipment other than a mixing bowl and baking sheets to make cookies, but here are a few things that will definitely make your life easier:

Ice Cream/Cookie Scoop: Great for scooping out even balls of dough. The trick to achieving perfect roundness, even cookies!
Silicone baking mat: very useful to place on your baking sheets for perfectly baked cookies that release easily from the pan!
KitchenAid Artisan Stand Mixer: Sure a luxury, but it makes beating cookie dough a breeze as well as almost every other kitchen task!

Recipe Changes

Gluten-free: use plain gluten-free flour and make sure your oats and baking power are certified gluten-free.
Vegan: leave the egg aside and mix the 2 tablespoons of flax seeds with 5 tablespoons of water 10 minutes before cooking. Add the flax egg with the wet ingredients.
Chocolate: Dark chocolate is delicious, but you can use whatever you like. Or try restarting!

Ingredients

100 grams whole oats
120 grams plain flour
100 grams light brown sugar
2 tablespoon ground flax seeds optional
100 grams dark chocolate chips
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
80 ml coconut oil molten
1 egg
2 tablespoon almond milk or any milk

Instructions

Preheat the oven to 180˚C/350˚F. Line a baking sheet with a silicone baking mat or parchment paper.
In a bowl, combine the oats, flour, brown sugar, cinnamon, ground flaxseed, salt, baking soda and baking powder.
Stir in egg, coconut oil, vanilla and milk until well combined.
Add the chocolate chips.
Using an ice cream scoop or tablespoon, scoop out ping-pong ball sized balls and place them on the baking sheet. You should have enough dough for 12 to 13 cookies.
Bake for 10-12 minutes until lightly browned. Remove from the oven and lightly press the cookies with a spatula to flatten them into thick rounds.
Place on a cooling rack and let cool – if you can resist!

Remarks

Storage: The prepared dough can be frozen into balls and cooked from frozen for about 15 minutes later. Leftover cookies will keep in an airtight container for up to 3 days.

Nutrition

I hope you enjoyed this recipe! Let me know in the comments what you think of the cookies, you might also like my double chocolate hazelnut cookies.

Equipment

Recipe Changes