This recipe is so simple and quick, I dare you to get it wrong. This is cooking at its simplest, but yields the softest, most satisfying oat cookies you could hope for. The dates provide little morsels of sweetness among the bitter dark chocolate and carby oats, and miraculously the entire mixture is filled with goodness (it definitely doesn’t taste like it)!
Although it is not vegan, nor gluten, nor sugar free, I adhere to none of those diets so it doesn’t need to be, and whilst it is possible to change the recipe to fit these specifications, unless you are actually coeliac or vegan, try it as it is. You won’t regret it!
- 2 tbsp coconut oil
- 50ml almond milk
- 1 egg
- 3 tbsp almond or peanut butter
- 100g oats
- 75g wholemeal flour
- 50g muscovado/demerara sugar
- 25g vanilla/chocolate/peanut protein
- 4 dates, finely chopped
- ½ tsp baking soda
- Pinch salt
- 50 dark chocolate, finely sliced
- Preheat the oven to 180 degrees and line a baking tray with baking parchment
- Melt the coconut oil and whisk in the almond milk, egg and nut butter. Make sure the coconut oil is not too hot or it will cook the egg
- Mix together the oats, flour, baking soda, salt, sugar, chopped dates and protein
- Combine wet and dry ingredients in a large bowl before stirring in the chocolate pieces
- Lump into balls and flatten partially onto the tray. This mixture should make 12-15 cookies.
- Bake for 10-12 minutes, until the tops of the cookies are firm to touch
* * I used vanilla pea protein in this recipe. You can use whatever protein you like, but bear in mind that whey may not require so much added liquid so add the alone milk slowly.
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