Description
These healthy and delicious oatmeal chocolate chip cookies are low in calories and gluten-free, yet perfectly crunchy and indulgent. Made with wholesome ingredients like oats, peanut butter (or other nut butters), a touch of unrefined sugar, dark chocolate, and an egg for binding, this quick and easy recipe is ideal for a guilt-free snack or dessert.
Ingredients
Ingredients for about 12 cookies
- 80g small rolled oats
- 30g peanut butter (or any other nut butter such as almond or hazelnut)
- 20g unrefined sugar
- 1 egg
- 40g dark chocolate (chopped or chips)
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and allow it to fully preheat before baking.
- Mix wet ingredients: In a bowl, beat the egg until smooth. Add the peanut butter and unrefined sugar, then mix thoroughly until combined.
- Add oats and chocolate: Stir in the rolled oats to coat them evenly in the wet mixture. Then fold in the chopped dark chocolate pieces or chocolate chips.
- Shape the cookies: Take small portions roughly the size of a walnut and roll them between your hands into balls. Slightly flatten each ball and place them spaced apart on a baking sheet lined with a non-stick baking mat or parchment paper.
- Bake and watch closely: Bake the cookies in your preheated oven for about 15 minutes. Keep an eye on them to ensure they become crunchy but do not burn.
Notes
- You can substitute peanut butter with any other nut or seed butter of your choice.
- Using unrefined sugar adds a richer flavor and keeps the recipe healthier compared to white sugar.
- If preferred, dark chocolate chips can be used instead of chopped chocolate bars for convenience.
- Store baked cookies in an airtight container to maintain crunchiness for several days.
- For a vegan version, try replacing the egg with a flax egg or other plant-based binder, though texture may vary.
