Healthy and indulgent, these oat cookies with chocolate and cinnamon are perfect for breakfast and contain neither butter nor eggs. I made a similar version, vegan chocolate and oat cookies, replacing milk with a plant-based drink.
I try to prepare desserts that aren’t too fatty because lately my son is always hungry and, when he’s at home alone, he eats everything he finds around. For a while now I have been making this kind of cookies, a bit lighter and with less sugar than those from the supermarket, for his many snacks.
I like to bake cookies at home because I know what goes into them and I can flavor them as I prefer: this time I used cinnamon and dark chocolate, but you can also add nuts or raisins.
Also check out all my AIR FRYER recipes.
These cookies are very easy to make and you can bake them either in an air fryer or in the oven. At the end of the recipe I wrote instructions for both cooking methods.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 16 pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups rolled oats
- 5 tbsp sugar
- 3/4 cup + 1 tbsp all-purpose flour
- 1/4 cup + 2 tsp milk (or oat drink)
- 5 tbsp corn oil
- 3 tbsp chocolate chips
- ground cinnamon
- 1 tsp baking powder
Recommended tools
- Air Fryer double heating element, 12-liter oven
Steps: Oat cookies with chocolate and cinnamon
Put the dry ingredients in a bowl: the rolled oats, the flour, the baking powder and the sugar. Mix, then add the oil, the milk, a pinch of cinnamon and finally the chocolate chips.
Mix everything with your hands, form balls, flatten them and bake in the air fryer at 320°F for 10–12 minutes, or place them on a baking sheet lined with parchment paper and bake in a preheated oven at 356°F for about 13 minutes.
