Dark Chocolate and Oat Cookies
These sweet and chunky dairy-free chocolate and oat cookies are everything you could want in a simple and easy dessert. Sticky maple syrup and smooth dark chocolate chunks give the sweetness. While the oats give a heartiness and chunky texture to the cookies.
- 125 g self-raising flour
- 2 cups rolled oats
- 1 cup chopped dark chocolate
- ½ cup brown sugar
- ½ cup plant butter
- ¼ cup maple syrup
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 flax egg To make a flax egg add 1 tbsp ground flaxseed and 3 tbsp water to a bowl or cup, mix and then leave for 5 minutes.
Preheat your oven to 180c | 356f | Gas Mark 4.
Combine all of the ingredients together in a mixing bowl. Make sure it's completely mixed - get messy and use your hands if you need to. You'll know it's ready when it holds its shape in a lump of cookie dough.
Seperate your cookie dough into 12 equal pieces (or 24 for mini cookies) and roll them into balls.
Place each of the cookie dough balls on a lined baking tray with space in between each one.
Bake for 10-12 minutes until they're starting to go golden brown on top.
Let them cool for 5 minutes before you dig in and enjoy!