oat and chocolate chip cookies

chocolate-cookies-for-all

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.

cookie-dough-for-rollin
jonquils
cookies-are-ready-to-go

I’m pretty sure you should go and make these cookies right now. Find an excuse: I always do.

chocolate-cookies

Oat and Chocolate Chip Cookies

makes 24 cookies

Recipe notes:

  • 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.

Ingredients

  • 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.

Advertisements

5 thoughts on “oat and chocolate chip cookies

  1. Yes! A good, go-to chocolate chop cookie recipe is totally a must have! This recipe sounds great – love that it includes almond meal, I’m having a love affair with the stuff lately 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s