Oat & Chocolate Chip Cookies
These easy Oat & Chocolate Chip Cookies are made with rolled oats, wholemeal flour and simple ingredients. A wholesome, freezer-friendly homemade treat perfect for lunchboxes, beach days and summer snacks.
Equipment
Ingredients
- 150 g rolled oats
- 150 g wholemeal plain flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of salt
- 75 g coconut sugar or light brown sugar
- 80 ml melted butter or light olive oil
- 1 egg
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 80 g chocolate chips
Instructions
- Preheat the oven to 180°C (160°C fan) and line two baking trays with baking paper.
- In a large bowl, mix together the oats, flour, baking powder, cinnamon, salt and sugar.
- In a separate bowl, whisk together the oil (or melted butter), egg, maple syrup and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
- Fold through the chocolate chips. Use your hands to bring the dough together.
- Scoop or roll the mixture into 16 balls and place on the prepared trays. Gently flatten each one with your hand or the back of a spoon, I like to place a round cookie cutter over each ball and mould them to get a nice round shape.
- Bake for 12–14 minutes, until lightly golden around the edges. The centres will still feel soft.
- Leave to cool on the tray for 5 minutes before transferring to a wire rack. They'll firm up as they cool.
- Tips: Delicious with a glass of cold milk.
- Add 2 tablespoons of pumpkin or sunflower seeds for extra crunch.
- Sprinkle a pinch of flaky sea salt over the cookies before baking for a delicious sweet-salty finish.
- Freeze the cookie dough balls and bake straight from frozen, adding 2–3 minutes to the cooking time.
- Storage: Store in an airtight container for up to 5 days, or freeze the baked cookies or unbaked dough balls for up to 3 months.
Tried this recipe?Let us know how it was!