This chocolate oatmeal cookie is an example of cookies that are both indulgent and good for you. Serve them to your kids with that glass of milk in the evening. Or make a batch, keep it in your office drawer, and have it with your tea or coffee. This chocolate oatmeal cookie is packed with fiber from oats and sweetened with just the right amount of Cadbury chocolate to keep things delicious. But remember that moderation is the key! Tthis recipe yields cookies with a chewy texture that makes each bite feel like a little treat for your soul.
Ingredients:
- 100 gm rolled oats
- 100 gm whole wheat flour
- 30 gm Cadbury cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 100 gm butter
- 75 gm coconut sugar (or regular sugar)
- 2 large eggs at room temperature
- 1 tsp vanilla extract to add to the depth of the flavor profile
- 75 gm dark chocolate chips
- 2 tbsp honey (or maple syrup)
Instructions:
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- In a large bowl, mix the dry ingredients: oats, whole wheat flour, cocoa powder, baking soda, and salt. This will form the base of your cookies, so make sure it’s well combined.
- In another bowl, cream together the butter and coconut sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Then, add the vanilla extract and stir. The wet mixture with a light hand
- Slowly fold the dry mixture into the wet ingredients. Pour in the honey (or maple syrup) and mix until everything is fully incorporated. The cookie dough should be thick. Stir in the dark chocolate chips for a burst of chocolate goodness in every bite.
- Scoop out with a tablespoon-sized balls of dough and drop them onto your prepared baking sheet, leaving some space between each one.
- Bake at 180°C for 10-12 minutes, or until the edges are set but the center still looks soft. This gives the cookies a perfectly chewy texture.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. You are allowed to indulge in one while it’s still warm!
Why you’ll love these cookies:
- Oats give the cookies a wholesome, fiber-packed touch.
- Whole wheat flour keeps them on the healthier side without compromising on the flavor.
- Coconut sugar and honey provide natural sweetness, balancing the rich, dark chocolate chips.
- Using gur (jaggery) in your chocolate oatmeal cookies is a fantastic way to add a natural, earthy sweetness with a rich caramel-like flavor. It will be your mom's favorite Plus, jaggery brings extra nutrients like iron and minerals, making it an even healthier alternative to refined sugar.
- You could also add raisins in the dough. A handful of raisins should add on to the flavor profile of your cookies. In that case, reduce the amount of sweetener you wish to use.
- Or you could mix in 30 gm of shredded coconut to the dough for a tropical twist. It adds a chewy texture and a hint of sweetness that balances the rich chocolate.
- These cookies are the perfect combo of indulgent yet wholesome—great for guilt-free snacking!
Also read about peppermint flavored cookies amd cookies made with condensed milk that are delicious and never a bad idea as snacking options.
Storing your Chocolate Oatmeal Cookies properly is crucial to ensure they remain fresh and delicious for a longer time. Store them only after they are cool. Otherwise, they will sweat, and absorb the humidity. Then they will become soggy. And soggy cookies will go stale faster.
Once, properly stored in a clean, dry airtight container, the cookies will stay soft and chewy for about 3 to 5 days, and even longer during winters.
And if you want to store them for even longer, you can consider freezing them. Carefully wrap each cookie tightly in plastic wrap or place them in a freezer-safe bag. Be sure to remove as much air as possible. The cookies can be frozen for up to three months.
When you want to consume them, simply let them thaw at room temperature or pop them in the microwave for a few seconds for that freshly baked taste. You can separate the successive layers of cookies with parchment paper to prevent sticking.