Chocolate Oat Cookies
Oats have been enjoyed across many cultures as porridge which makes a great warming breakfast during winter, however oats are so versatile and can be used in a range of different recipes. Oats contain fiber, protein, B vitamins, iron, manganese, selenium, phosphorus, zinc and potassium just to name a few. Oats are often renowned for being able to lower cholesterol levels due to their high fiber content, in particular a fiber known as beta-glucan. If you are a Coeliac like me, purchase the gluten free oats available at most health food stores.
| Cook Time | 12 minutes |
| Servings |
cookies
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Ingredients
- 1 1/2 cups wholegrain oats
- 1/2 cup almond butter
- 2 eggs
- 2 tbsp rice malt syrup
- 1 tsp baking powder
- 50 g dark chocolate 85% ideally
Ingredients
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Instructions
- Preheat oven to 180 degrees Celsius.
- Add oats to a food processor/blender and process until a loose four is formed.
- Add remaining ingredients except for chocolate and process again until mixture is sticking together.
- Roughly chop chocolate and mix through using a wooden spoon.
- Roll into balls and place on a lined baking tray.
- Bake for 12 minutes until biscuits are cooked and slightly brown on top.
Recipe Notes
- Alternatively you can use quinoa flakes instead of wholegrain oats, however be mindful that quinoa has a stronger flavour than oats.
- You can replace chocolate with additional add-ins such as; nuts, seeds, dried fruit or anything else that takes your fancy.