For a Superior Lunch Box Treat – Look no further than these: Choc Chip Oat Cookies – Gloriously Free of Nuts, Gluten & Dairy!
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!
Preparation time: 15 minutes
Cooking time: 20 minutes
- Mixing bowl
- Measuring cup
- Biscuit baking tray
- 2 cups uncontaminated rolled oats – I use: Gloriously Free Uncontaminated Oats
- 1 & 3/4 cup desiccated coconut
- 3 tbsp coconut sugar, plus 1/2 tbsp extra for dusting
- 1/2 tsp gluten free baking powder
- 1/2 tsp vanilla powder – I use Loving Earth Vanilla Bean Powder
- 1/4 cup cold pressed sunflower oil (or other oil of your choice)
- 1/4 cup rice syrup (or honey or maple syrup)
- 1 large egg
- 80g dark chocolate, roughly chopped – I used an 80g pack of Loving Earth 70% Dark Chocolate
- Preheat a fan forced oven to 160 degrees Celsius and line a biscuit baking tray with baking paper and set aside.
- In the mixing bowl, add the oats, desiccated coconut, coconut sugar, baking powder and vanilla powder. Mix to combine.
- In the measuring cup, combine the oil and syrup, together with the egg – beat with a fork, then add to the dry mixture.
- Lightly mix the ingredients together, before adding the roughly chopped chocolate.
- Mix well – using hands if necessary. It should be moist and hold together well when squashed.
- Place (golf ball sized) balls of mixture onto the lined baking tray and flatten to 1.5cm thick.
- Sprinkle each cookie with the extra coconut sugar.
- Transfer to the oven and bake for 20 minutes or until golden.
- Cool completely on a wire rack before serving or storing.
Store in an airtight container. The fridge is great place if you want them extra chewy!!