Gooey Chocolate Chip Oatmeal Cookies

I’ve tried and tested rather a lot of cookie recipes lately and naturally, have experienced handful of not so successful batches. My most common struggle, is that they’ve been ending up a little too cakey in texture and didn’t have that soft, gooey consistency in the middle- which for me is essential for a good cookie! I like that delicious, slightly under-baked, bakery style chocolate chip cookie- so that’s what I was aiming for here!

As well as tasting extremely indulgent and quite frankly, like little mouthfuls of heaven each time you take a bite of those glorious melted chocolate chunks, they’re also gluten, dairy and refined sugar free! You can switch the honey for another sticky sweetener of choice to make these completely vegan friendly.

This is another one bowl recipe, that won’t leave your kitchen sides piled high with washing up, or require the use for any equipment other than your mixing bowl and spoon! These are the perfect bake for any occasion, as they’re so quick and simple, and also a great thing to get your kids involved with, if you’re looking for some fun activities to pass the time during lockdown!

I can also highly recommend sandwiching two cookies together with some of your favourite ice cream to make your very own, homemade ice cream cookie sandwiches. I mean, YUM. What’s not to love about that on a hot summers afternoon?! It’s also a handy way to preserve any leftover cookies and ensure you have a supply of tasty treats on hand in your freezer!

Gooey Chocolate Chip Oatmeal Cookies

Servings 9 Cookies
Prep Time 10 mins
Cook Time 15 mins

Ingredients

  • 1/4 cup coconut sugar
  • 2 tbsp honey or other sticky sweetener of choice
  • 2 tbsp olive oil
  • 2 tbsp smooth peanut butter Pic's Peanut Butter
  • 1/2 cup oats
  • 3/4 cup oat flour
  • 1/2 tsp bicarb
  • Pinch Sea salt
  • Large Handful chopped dark chocolate

Instructions

  • Preheat your oven to 180c and line a tray with greaseproof paper.
  • In a mixing bowl, cream together the peanut butter, honey, coconut sugar and olive oil and beat these well until the mixture is light and fluffy.
  • Fold in the dry ingredients and mix thoroughly so that everything is well combined and you're left with a delicious, thick, cookie dough. Stir in the chopped dark chocolate.
  • Roll the cookie mixture into balls and press these down a little to make thick, disk shapes. Pop these onto the baking tray and into the oven for around 13 minutes.
  • Allow the cookies to cool for 15 minutes- the cooling process is very important here as it allows the cookies to firm up or else they might break! Tuck in and try not to eat them all in one go!
Course: Snack
Cuisine: Baking
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