Recently I made these choc chip cookies, which I thought were delish!
I was about to make another batch of them over the Easter break, but at the last minute decided to change the recipe a bit so replaced the flour with oats
And made these gorgeous things…
Crunchy on the edges, slightly chewy centre….oh wow!
I made half the batch with choc chips…
the other half I added cranberries (as I didn’t have any raisins) and some cinnamon…
And now these are my favourite
Give them a go – but watch out as they won’t last long!
- 3 tablespoons (50 grams) coconut oil, softened
- ¼ cup (45 grams) brown sugar
- 1 egg white, from a large sized egg
- 1 teaspoon vanilla
- 1 cup whole rolled oats
- either ¼ cup chocolate chips* or ¼ cup raisins or cranberries
- ½ teaspoon cinnamon if using raisins or cranberries
- Heat oven to 175 degrees C and line a large baking tray with greaseproof paper
- Whisk together coconut oil and sugar
- Whisk in egg white and vanilla
- Place ½ cup oats in a food processor and blitz until finely chopped and powder-like
- Add this oat 'flour', the remaining ½ cup of whole rolled oats and choc chips, raisins or cranberries and cinnamon, if using
- Fold dry ingredients into coconut oil mix until just combined
- Place teaspoon sized rounds onto prepared tray and press down slightly using a fork
- Bake for 12 minutes
Usually it is a 60-70% chocolate, whereas most choc chips are at best 45% chocolate, most are a lot less, and many also have unhealthy fats in them (just check the ingredients list)