Chocolate oat cookies
15.04.2019
These cookies are a perfect snack on the go and are great alongside a cup of tea. Enjoy! -X- Rens
Prep time
Approx. 15.min
Bake time
Approx. 20 min.
Portion
12 cookies
Shelf life
5 days (in an air-tight container)
Supplies
Oven
Bowls
Baking sheet
Parchment paper (unbleached)
Ingredients
Approx. 15.min
Bake time
Approx. 20 min.
Portion
12 cookies
Shelf life
5 days (in an air-tight container)
Supplies
Oven
Bowls
Baking sheet
Parchment paper (unbleached)
Ingredients
– 2 tbsp chia or flaxseed + 120 ml water
– 120 ml of water or plantbased milk
– 50 g coconut oil, melted
– 120 g coconut blossom sugar
– 1 tsp vanilla powder, unsweetened (check @powerfoodies)
– 70 g peanutbutter or nutbutter (tahini is also possible)
– 220 gr whole grain oat (or spelled) flour
– 170 g whole oats
– 100 g dark chocolate (preferably 70%)
– Pinch of sea salt
– 1 tbsp lemon juice or apple vinegar
– 1 tsp baking soda
– Pieces of dates, optional
I’m not the only one that’s a fan… My niece and nephew were over this weekend and the cookies disappeared pretty quickly! ;)
Method
Preheat the oven to 180°C. Add 200 ml of water together with the chia seed (or flaxseed). Stir well, and allow the mixture to set for about 10 minutes. Add the dry ingredients in a bowl and mix well. Then add the wet ingredients in another bowl and mix. Add the wet and dry ingredients together and stir well. Leave the dough in the fridge for 30 minutes. Spoon the dough on to a parchment-lined baking sheet, one tablespoon at a time, flattening each spoonful as you go. Repeat this until all the dough is used up. Put the baking sheet in the oven and bake for about 20 minutes until the cookies firm up and begin to brown. Allow them to cool for a few minutes and enjoy!
Preheat the oven to 180°C. Add 200 ml of water together with the chia seed (or flaxseed). Stir well, and allow the mixture to set for about 10 minutes. Add the dry ingredients in a bowl and mix well. Then add the wet ingredients in another bowl and mix. Add the wet and dry ingredients together and stir well. Leave the dough in the fridge for 30 minutes. Spoon the dough on to a parchment-lined baking sheet, one tablespoon at a time, flattening each spoonful as you go. Repeat this until all the dough is used up. Put the baking sheet in the oven and bake for about 20 minutes until the cookies firm up and begin to brown. Allow them to cool for a few minutes and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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Almond butter 
Cinnamon cookies 
Coconut cream 
Double Choc Egg Cakes 
Well-written piece. I just now forwarded this on 5/13/2019 to a classmate who’s been doing a little research of her own on this topic. To say thanks, he just bought me a drink! So, I guess I should say: Cheers for the drink!
5/11/2019 renskroes.com does it again! Quite a interesting site and a good post. Thanks!
I more or less share your take on this subject and look forward to additional posts and comments here at renskroes.com. Keep up the good work!