Oatmeal Cookies with Chocolate
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Source: https://recipheon.com/en/recipes/desserts/oatmeal-cookies-with-chocolate
About this recipe
These oatmeal chocolate cookies have a distinct oat texture and chunks of dairy-free dark chocolate. The oats give them a hearty texture, while the chocolate adds an intense, slightly bitter note. All-purpose flour, egg, and plant-based margarine bind everything into a firm dough that is easy to shape. Chop the chocolate unevenly so the baked cookies include both small flecks and larger pieces.
Ingredients
Servings: 10
180 g rolled oats
100 g all-purpose flour
80 g firm plant-based margarine in a block (70–80% fat)
70 g brown sugar
60 ml unsweetened oat milk
50 g dairy-free dark chocolate
1 egg
1/4 teaspoon salt
Steps
Preheat the oven to 175°C using a conventional oven with no fan and line a baking sheet with parchment paper. Melt the firm plant-based margarine, let it cool slightly, then mix it with the egg, brown sugar, and oat milk.
Add the oats, flour, salt, and chopped chocolate. Mix until no dry flour remains; the mixture should be thick, moist, and easy to scoop with a spoon.
Let the mixture stand for 10 minutes. Divide it into 10 equal portions, arrange them on the baking sheet, and flatten them to a thickness of about 1 cm.
Bake on the middle rack for 12–15 minutes, until the edges and bottoms are lightly golden and the centers remain soft.
Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
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