What better way to end Monday night, than with batch baking some delicious choc chip oat cookies? I love the texture of these oat cookies and how they’re crunchy on the outside, soft on the inside and ooze with melted chocolate at each bite.
I always have an abundance of oats and bananas in my cupboards, so it didn’t take much for me to get all creative in the kitchen with some of my staples. Most mornings, you’ll find me sipping some tea and eating my cakey oats ( thick porridge), so it’s safe to say that I’m a big fan of oats. They’re so versatile and delicious, I’ve even used oat flour in soups and tagines in the past for creaminess.
One of my fondest memories of making these choc chip oat cookies is with my housemate on the day of our University results. It started off as a distraction from being so anxious in the morning when waiting for the email that would pretty much determine our degree- to a celebratory post results cookie feast.
I used both rolled oats and jumbo oats for the recipe, but don’t worry if you don’t have any jumbo oats. The recipe would work just as well If you only use roll oats, but I just used both types for texture.
As for the flax egg, peanut butter, and dates- all three are optional but they do add to a denser and sweeter flavour. If you use ripe, large bananas then you probably won’t need a flax egg as bananas are perfect for binding vegan baking/ acting as an egg replacement. For the flax egg, combine 1tbsp flax seeds with 3tbsp water.
The dark chocolate I used was a Waitrose own branded vegan dark chocolate, but any dark chocolate would work just as well. I just broke up the chocolate block into cubes and combined it in the mixture, saving a couple pieces to nibble on whilst the cookies were baking! I’ve used chocolate chip pieces in the past and they work just as well.Alternatively, you can use 1 cup of raisins for raisin oat cookies.
As for the dates, I used medjool dates because they’re so soft, gooey and sweet- but if you don’t have any at home or simply don’t want to use any, then double up the agave syrup/ sweetener to compensate.
Yield: 10-12 oat cookies
Prep time: 15 minutes
Cook time: 15- 20 minutes at 180c
1 ½ cup rolled oats
½ cup jumbo oats
2 tsp Cinnamon
2 ripe bananas
1 flax egg (see above)
4 medjool dates
1/3 cup agave syrup
2 tbsp peanut butter
1 block dark chocolate
- Heat the oven at 180 c (degrees Celsius) and line a baking tray with parchment paper
- Mix all the dry ingredients together in a large bowl. I blended the rolled oats first to form oat flour and then poured it in a bowl and folded the jumbo oats and cinnamon in. If you choose to only use rolled oats, then consider only blending half of them, or not at all as the recipe will work just as well.
- Prepare your flax egg by combining 1 tbsp flax seeds and 3 tbsp of water. Let it sit for 10 minutes until the mixture combines well.
- Add most of the wet ingredients into a blender, apart from the peanut butter: ripe bananas, the flax egg, medjool dates, agave syrup
- Pour the wet ingredients in a bowl with the dry ingredients and mix them together until combined.
- Finally, add the peanut butter and the block of dark chocolate- cut in cubes into the mixture.
- Form round balls out of the batter and drop them onto your lined baking tray, pop in the oven and cook for approximately 15 minutes. Once your oat cookies are cooked, remove them from the oven and let them cool down on the baking tray, or transfer them to a cooling rack. The cookies were so irresistible, they hardly lasted past the hour, but they should keep for 3-4 days after baking.
If you try these out, make sure to let me know how they turn out and tag me in any of your instagram stories/ recipe recreations! I’d appreciate it if you could follow my blog and drop by my insta as well: nutritionalnatasa.