The OAT AND CHOCOLATE COOKIES are quick and very easy to prepare; they offer an explosion of flavor and an excellent texture, perfect for breakfast, an afternoon snack, or to satisfy your sweet tooth after a meal. Health, energy and goodness go hand in hand here.
Just out of the oven, the cookies release an inviting scent of toasted oats that blends with the intoxicating aroma of chocolate. This combination creates a warm fragrance that stimulates the appetite and makes your mouth water.
In short, these oat and chocolate cookies are a delightful vegan sweet option that combines flavor, texture and nutrients, offering a satisfying experience for all palates.
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 10 Minutes
- Portions: 16 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 135.46 (Kcal)
- Carbohydrates 18.03 (g) of which sugars 6.99 (g)
- Proteins 2.15 (g)
- Fat 7.08 (g) of which saturated 0.92 (g)of which unsaturated 5.15 (g)
- Fibers 1.65 (g)
- Sodium 57.59 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup rolled oats
- 3 tbsp toasted hazelnuts, roughly chopped
- 1/3 cup packed muscovado sugar (or dark cane sugar)
- 1 cup + 1 tbsp all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 pinch salt
- 1/3 cup dark chocolate chips
- 1/3 cup water
- 1/3 cup sunflower oil
YOU’LL NEED THE FOLLOWING FOR THE OAT AND CHOCOLATE COOKIES
- 1 Food processor / Chopper
- 1 Bowl
- 1 Sieve
- 1 Baking sheet
- 1 Cookie cutter 2 3/8 in
- Parchment paper
- 1 Work surface
- 1 Rolling pin
PREPARATION FOR OAT AND CHOCOLATE COOKIES
The preparation of the OAT AND CHOCOLATE COOKIES is really very easy and quick.
Place the rolled oats and the toasted, cooled hazelnuts in the food processor and pulse briefly until coarsely chopped. Transfer to a bowl and add the muscovado sugar, sifted all-purpose flour, unsweetened cocoa powder and baking powder, a pinch of salt and the dark chocolate chips.
Mix everything together.
Make a well in the center and pour in the sunflower oil and water. Mix well all the ingredients until you obtain a compact dough. If you prefer, you can also prepare the dough in a stand mixer using the paddle attachment.
Transfer the dough to a work surface and, using a rolling pin, roll it out to a thickness of 3/16 in. Use a round cookie cutter about 2 3/8 in in diameter to cut out your cookies. Rework the scraps and cut out more cookies.
Place them spaced apart on a parchment-lined baking sheet and bake in a preheated conventional oven at 356°F for about 25 minutes.
Check the baking by touching the surface of the cookies, which should feel firm. With a cocoa-based dough it is difficult to judge doneness by appearance alone. At the same time, avoid overbaking to prevent the cocoa from burning.
Once baked, remove them from the oven and let them cool completely on a rack.
STORAGE
They can be stored in an airtight container for several days, although they rarely last that long thanks to their delicious flavor and irresistible texture: crispy on the outside and soft inside.
VARIATION
Instead of chocolate chips you can use raisins or dried red fruits; their natural tartness contrasts with the sweetness of the cocoa and makes the cookies even more delicious.
