Everyone, in my (very) humble opinion, requires a good chocolate chip cookie recipe in their arsenal. It’s essential for moments like: stressful assignments, tea dates with friends, sudden bouts of flu, and generally whenever something satisfying is required.
And, I don’t know about you, but here’s what I think a good choc-chip cookie should provide: crispy edges, chewy centre, vanilla-scented dough, generous hunks of chocolate. These cookies tick all the boxes, and they get a double thumbs up for me, especially from the oats making the centre extra-chewy.
I’m pretty sure you should go and make these cookies right now. Find an excuse: I always do.
Oat and Chocolate Chip Cookies
makes 24 cookies
- If you’re not bothered about wheat flour, substitute 1 cup plain flour for the mix of flours I use here.
- It might look like a long baking time for cookies, but trust me, you want them to be crispy and golden.
- To make one flax egg, combine 1 tbsp flaxseed (linseed) meal with 2 tbsp boiling water. Whisk with a fork and set aside for 10-15 minutes before using.
- 3/4 cup rolled oats
- 3/4 cup white rice flour
- 2 tbsp cornflour
- 2 tbsp almond meal
- 1/2 c raw sugar
- 1 tsp baking powder
- 2 flax eggs
- 1/2 cup vegan margarine
- 1 tsp vanilla extract
- 80 g (about 1/2 cup) chopped dark chocolate (I used 70%)
Preheat oven to 175 C (350 F) – no fan. Line two baking trays with baking parchment. In a large bowl, combine oats, flours, sugar and baking powder. Whisk to combine. In a separate bowl, combine flax eggs, margarine, and extract. Use a fork or a spoon to mix thoroughly. Add wet mixture and chopped chocolate to dry ingredients. Mix thoroughly with a wooden spoon or your hand, until combined.
Using a tablespoon measure, scoop out level tablespoons of cookie dough onto a baking tray. Distribute dough evenly onto trays. Roll the scoops of dough into balls, and press down each ball with your fingers to flatten. Bake for 23-25 minutes, until cookies are golden brown.