Double Choc Chip Cookies (with a healthy twist)
Let’s get organised
Large flat baking tray, parchment paper, 1 mixing bowl, whisk, small saucepan or bowl for melting butter, spatula, 1-2 Tbsp/tsp., scales, oven.
Makes approx. 12 Cookies
Ingredients
200g porridge oats, oat flour
50g caster sugar
50g brown sugar
150g melted butter
1 eggs
1 tsp. vanilla extract
2 tbsp. cocoa powder, not heaped
80g choc chips (milk, dark or white)
Directions
Preheat oven to 170C and place some parchment paper on a large flat baking tray.
To make the oat flour simply blitz the porridge oats in a food processor/smoothie maker until it resembles flour.
Melt the butter in a small saucepan.
Add the caster sugar and the brown sugar to the melted butter and mix well to combine.
When the butter has cooled a little crack the egg into the butter and sugar mixture and mix well to combine.
In a large mixing bowl mix the oat flour and coco powder until well combined.
Pour the butter mixture into the flour mixture and mix well to combine.
Add in the choc chips and mix again
With clean hands scoop about 1 tablespoon of the cookie mixture and roll it into a ball.
Place the ball on the parchment, flatten it a little and repeat.
Bake for approx. 13-15mins.
Allow to cool for 30 mins until they are crunchy.
And enjoy!