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If you want something sweet but not loaded with sugar, these chocolate oat cookies are just what you need. Mixing dark cocoa and chocolate bits gives you a bold chocolatey hit—totally guilt-free.
After stumbling on this last winter, it's a regular in our kitchen. Even my buddies who don't avoid sugar keep asking for them.
Tasty Ingredients
- 20 g unsweetened cocoa powder: bumps up the chocolate taste without piling on sugar.
- 50 g water: does the trick for mixing all the bits together. No extra fat needed.
- 1 tsp baking powder: helps the cookies puff up a bit instead of just sitting flat.
- 3 pinches salt: really brings out that chocolate flavor.
- 80 g chocolate chips: go for dark chocolate if you want to keep these low on sugar.
- 90 g ground oats: these make the cookies tasty and give a hearty bite.
- 90 g almond meal: keeps things moist and packs in some plant protein.
- 50 g einkorn flour: easier on the tummy versus regular wheat, and it holds the cookies together.
- 80 g coconut oil: melts down smooth and steps in for butter, plus just a hint of coconut vibe.
Easy Step-by-Step Instructions
- Finishing Touch and Decorating:
- Once they’re done, set the cookies aside for five minutes. Move them carefully onto a wire rack so they cool the right way. Fancy things up by dipping one side in melted chocolate and a drizzle of runny peanut butter.
- Baking and Slicing:
- Once your dough is cold, cut out 7 cm circles using a cookie cutter. Scoot the scraps back together and do it all again till there’s none left. Pop ’em in a hot oven (150°C) for exactly 20 minutes so they’re just the right texture.
- Shaping the Cookies:
- Lay the dough out onto baking paper and press it about a centimeter thick. Slide it in the fridge for 10 minutes to firm it up so it’ll cut easier.
- Mixing Everything:
- Pour your melted oil into a mixing bowl. Chuck in the flour, almond meal, oat flakes, chocolate chips, salt, baking powder, and cocoa one by one. Add the water last. Stir it all up until you’ve got a sticky, smooth dough.
- Making the Base:
- Start by gently melting the coconut oil using a water bath so it goes liquid and clear. Don’t let it get too hot—keep those good nutrients safe.
Best Ways To Store
Let your cookies cool totally before tucking them away in a tight-sealing tin. They’ll keep that crunch for up to seven days at room temp. Want to stockpile? Pop them in the freezer (use baking paper between them) and they'll last for three months easy.
Fun Twists to Try
Swap out einkorn for whole wheat or even rice flour to make ‘em gluten free. Hazelnut meal instead of almond meal changes things up and gives a deeper taste. Toss in some dried cranberries or chopped candied orange for a fruity punch. Or sprinkle in a spoonful of cinnamon or a little powdered vanilla for something different.
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Tasty Sides to Pair
Bite into these with a mug of unsweetened tea, green or black, for a balanced snack. For dessert, crumble one up over homemade apple sauce or plain Greek yogurt. They’re also amazing dunked in fluffy chocolate mousse or served with berries on the side for extra zing.
Frequently Asked Questions
- → Can I swap coconut oil for something else?
Yep, you can use butter or a plant-based spread in the same amount instead.
- → What flakes work if I don't have oats?
Try rice, buckwheat, or even quinoa flakes to mix up the flavors and texture.
- → How do I store these cookies?
Keep them in an airtight container at room temperature. They'll stay good for a week.
- → How do I make them tastier?
Add chopped nuts, dried cranberries, or a pinch of cinnamon for extra flavor.
- → What's a good alternative to peanut butter?
Switch it up with almond or hazelnut butter for a new twist.