Oatmeal chocolate chip cookies

Oatmeal chocolate chip cookies

Over the last few weeks, I’ve gone cookie mad. If you follow me on Instagram (@ohhmaigoodness), you’ll know all about it. It’s been a case of baking chocolate chip oatmeal cookies all day every day and tasting them too (obviously). What more could a gal dream of? 🙂

You cannot beat a sweet, rich, chewy cookie. That firm consistency with a slightly soft centre is key. It’s a hard code to crack but after several tweaks, additions and subtractions, I’ve created the perfect healthy, yet delicious cookie.

These chocolate chip oatmeal cookies are SO simple to make and require only 4 ingredients that are probably already in your kitchen.

Who doesn’t want a cookie for a quick snack? Try these post workout for some refuel in the form of delicious cookie. (They contain a whole 4g of accidental protein- unintended but I’ll take it 😉 )

Oatmeal Chocolate chip cookies

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

Equipment

  • Baking tray
  • mixing spoon
  • Large bowl

Ingredients
  

  • 50 g oat flour (blended oats)
  • 50 g whole oats
  • 2 very ripe bananas
  • 2 egg yolks
  • 50 g chocolate chips

Instructions
 

  • Mash the bananas into a smooth purée in a bowl
  • Add oat flour and oats and mix well to combine
  • Add the egg yolks and mix
  • Add the chocolate chips and stir until evenly distributed through the dough
  • Leave dough in the fridge to chill for at least 30 minutes ( This is important for the dough to become easily workable )
  • After chilling divide the mix into 6 large cookies on a greased baking tray
  • Flatten the cookies with your hand since they don't spread very much when baking
  • Bake in a preheated oven at 180 degrees C for 15 minutes - the edges should become slightly golden

Macros per cookie: 

Calories: 156 | Fat: 5g | Carbohydrate: 22g | Protein 4g

*Tip: Notice how some of the cookies pictured are double chocolate. If you want to step your cookie up a notch, just add 1 tbsp of cocoa/cacao powder to the dough mix before chilling in the fridge.

**Tip: For presentation purposes, and because of the fact that I am a raging chocoholic, I finished off the cookies by drizzling them with some leftover melted chocolate. This is optional. But I strongly urge!

***Tip: If you want these cookies to be gluten/dairy free, just opt for gluten free oats and dairy free chocolate chips instead.

Leave a Reply

Recipe Rating