With temperatures set to plummet and some colder nights on the horizon, it might be finally time to dig out those winter woollies. And we can’t think of anything more comforting than snuggling up in an infrared blanket and tucking into a few of these healthier oaty chocolate chip cookies with a cacao maca magic latte with calming ashwagandha…
Prep Time 15 mins
Cook time 12 mins
115g unsalted butter
100g organic coconut sugar
1 organic medium free-range egg
1 teaspoon vanilla extract
140g organic plain flour
125g organic jumbo rolled oats
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
100g dark chocolate chips
Makes 36 small cookies
Preheat the oven to 190°C/gas mark 5. Line two baking sheets with baking parchment.
In a large bowl, cream together the butter and sugar. Add the egg and beat until well combined. Stir in the vanilla extract.
In another large bowl, combine the flour, oats, baking powder and bicarbonate of soda. Add to the egg mixture and beat together. Stir in the chocolate chips.
Roll the mixture into 2cm balls and space them well apart on the baking sheets, press each gently with a fork to flatten slightly.
Bake in the oven for 10-12 minutes or until golden. Leave to cool on the sheet for 2 minutes and then transfer to a cooling rack to cool completely.
The cookies can be stored in an airtight container for 2-3 days or up to 1 week in the fridge.
Tip: You can freeze the flattened cookies before baking. Cook from frozen for 12-14 minutes at 190°C
Liked this Healthier Oaty Chocolate Chip Cookie Recipe? Read a healthier s’mores recipe here.
Recipe by Little Dish
Hettie is the editor and co-founder of DOSE. A keen runner, she’s also partial to a blast of high-intensity and hot yoga. A country girl at heart, she divides her time between London and the lush rolling hills of North Devon. When she’s not jetting off on her next adventure, Hettie can be found in a candle-lit alcove with a laptop, a spaniel and a full bodied Malbec.