Choc Chip Oat Cookies – Gluten, Dairy & Nut Free

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For a Superior Lunch Box Treat – Look no further than these: Choc Chip Oat Cookies – Gloriously Free of Nuts, Gluten & Dairy!

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We LOVE these Choc Chip Oat Cookies – they are ridiculously divine, taste and look completely out-of-bounds, but with quality ingredients such as uncontaminated oats and a raw dark chocolate, then there is nothing stopping this recipe from ticking so many healthy boxes. Being nut free, they are lunch box safe too!

FYI: oats don’t contain the gluten protein, it’s just that they are so often processed on the same machinery which processes wheat and other gluten-containing-grains. Solution: go out of your way to find a brand which is uncontaminated. They are are out there. I recently found Gloriously Free Uncontaminated Oats at Healthy Life and they’re absolutely perfect!!

With respect to the chocolate factor – don’t use anything with a coconut oil base – it will just melt into oblivion. I recommend using Loving Earth 70% Dark Chocolate which contains only cacao and coconut nectar. Cacao is the perfect base and it takes a lot to melt – just check my photos for proof – Perfection right!?!?

Don’t like Dark Chocolate? Or perhaps you’re worried it’s a little too strong for a little person. Don’t worry – the Loving Earth Raw Chocolate Range is huge and I’m only just discovering it myself – now that I know it sets well in cooking, I can’t wait to try more flavours. In the meantime this is a fabulous fail-safe recipe to enjoy!

Makes: 12
Preparation time: 15 minutes
Cooking time: 20 minutes

 

Tools

  • Mixing bowl
  • Measuring cup
  • Biscuit baking tray

Choc Chip Oat Cookies

Ingredients

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Method

  1. Preheat a fan forced oven to 160 degrees Celsius and line a biscuit baking tray with baking paper and set aside.
  2. In the mixing bowl, add the oats, desiccated coconut, coconut sugar, baking powder and vanilla powder. Mix to combine.
  3. In the measuring cup, combine the oil and syrup, together with the egg – beat with a fork, then add to the dry mixture.
  4. Lightly mix the ingredients together, before adding the roughly chopped chocolate.
  5. Mix well – using hands if necessary. It should be moist and hold together well when squashed.
  6. Place (golf ball sized) balls of mixture onto the lined baking tray and flatten to 1.5cm thick.
  7. Sprinkle each cookie with the extra coconut sugar.
  8. Transfer to the oven and bake for 20 minutes or until golden.
  9. Cool completely on a wire rack before serving or storing.

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Storage

Store in an airtight container. The fridge is great place if you want them extra chewy!!

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