So what are the 3 kinds of chocolates in these chocolate oatmeal cookies?
- There is 80% dark chocolate,
- dark cocoa powder, and
- dark chocolate chips.
We love dark chocolate, but if you want to turn it down a little, use 52% chocolate. I made them with 52% chocolate when I made them for gifting to a neighbor. They come out excellent both ways.
How are these oatmeal cookies healthier?
These oatmeal cookies are healthier just by the amount of oats they have! Most oats cookies in the market have just a tiny bit oats and mostly just plain white flour and processed sugar. I hate to buy them and I feel bad when they are marketed as “healthy oatmeal cookies” when oats are less than 5% of the cookie. Using a mix of oats, whole-wheat flour, and unprocessed brown sugar, these cookies are healthy and delicious.
The cookie dough is made with 50% oats and 50% whole-wheat flour, giving a nice amount of oats in each bite and adding a good, healthy crunch to the soft cookie. I’ve used old-fashioned rolled oats. You can also use fast cooking porridge oats or ground oats for even softer oatmeal cookies. For a 100% gluten-free oats cookie, check out my no-bake Nutella oatmeal cookies recipe.
These chocolate oatmeal cookies are great for breakfast, a lunch treat, a mid-meal snack, and a dessert. Oats are rich in fiber, vitamins, minerals, and antioxidants so you can guilt-free snack on these cookies whenever you feel the need. I love to dunk the cookies in hot milk, when the chocolate chips slightly melt and stick to the fingers and then after the cookie bite, you lick the chocolate off your fingers…mmmm…. It just extends the whole chocolate cookie and milk experience.
Homemade, handmade gifts really show your love and what better than some healthy, delicious cookies to gift? I have gifted my chocolate walnut brownies umpteen number of times, and I was looking for new food gifting ideas. The way these cookies turned out, these are the perfect gifts.
This cookie is like a cross between a brownie and a cookie. Crisp on the outside and like a fudge on the inside. If you like this recipe, please take a moment to rate it and/or leave your feedback in comments. It will really encourage me to keep exploring, learning and improving.
- 125 g dark chocolate (I used 80%)
- ¼ cup unsalted butter (~50g)
- ¼ cup dark cocoa powder
- 1 medium egg (at room temperature)
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 pinch salt
- ½ tsp baking soda
- 1 tbsp yogurt
- 1 cup oats
- 1 cup wholewheat flour
- ¼ cup dark chocolate chips
- Preheat oven to 180ºC and prepare two baking trays.
- Break the chocolate in smaller pieces and in a thick bottom pot, melt the chocolate and butter together. Whisk frequently so that they don’t stick to the pan and remove from heat as soon as they have melted. Keep aside to cool.
- In a large mixing bowl, whisk together egg, yogurt, and sugar until fluffy.
- Add in vanilla extract, baking powder, and salt. Beat again.
- Mix in the cocoa powder in the melted chocolate and butter mix and then add this mix to the mixing bowl. Combine first with a spatula and then beat with a whisk for a little.
- Next, fold in the oats and whole wheat flour into the chocolate mix. I just use my spatula for this. The mixture will be thick and lumpy. Once well combined, fold in the chocolate chips.
- Let the mix sit for 5 minutes for the oats to absorb some of the moisture.
- Divide the dough into 15-16 small balls. Flatten them between your palms and place on the baking tray.
- Bake for about 20 minutes. Since I was using two trays, one close to the top and other close to the bottom of the oven, at the 10-minute mark I switched the two trays. Just to ensure even cooking.
- Remove from oven and let cool completely for another 10 minutes.
- Store in a cookie jar!
- The trick to fudgy cookies is to bake just a little less than what you think is needed. The oatmeal cookies continue to cook in their heat after you take them out of the oven. So even if you think they need a few more minutes in the oven, believe me, they don’t.
- Nutritional Information is the approximate info for one single cookie.
The original recipe comes from Deeba Rajpal who runs the passionateaboutbaking.com blog. I love how she uses traditional millets in non-traditional baking recipes like biscotti, cakes, and pudding. I saw a picture of these dark chocolate cookies on her Instagram feed and I had to make them that very day and I did! and I have done it again and again.
They are so delicious that in my house, I need to keep the cookie jar way behind on the shelf to make them last for a few days! The first time I made them, we snacked on one each time one would pass the cookie jar (I had it right on the kitchen counter!). They lasted 2 days. Next time, I kept the jar inside the kitchen cupboard (but right in front) and I would grab one each time I opened the cupboard to take out anything. They lasted 4 days. The third time, I hid them behind other jars and they lasted for a week! :-P.
Food Bloggers Groups
I’m posting this recipe as part of a monthly bloggers’ challenge group — A-Z recipe Challenge. It is a fun group where every alternate month, we choose a key ingredient that starts with a specific letter, this month being D. I was trying to choose between my date bars and these dark chocolate cookies. Since I was eating these cookies while sitting on my computer, the choice was easily made :-). Will be sharing the recipe of how to make your own date bars too soon!
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