These better twofold chocolate oat treats are easy to make and flavorful! They’re made with healthy fixings, yet are a fudgy and debauched treat! Veggie lover amicable and gluten free with refined sugar free choice.
I need to concede that I’m a piece cookied out in the wake of the difficult month of Christmas treats in abundance. However, some way or another these twofold chocolate treats are a special case. They have a rich and fudgy flavor that I would never feel burnt out on, like the manner in which I never tire of my morning mug of espresso.
These treats are made with entire grain oat flour and can undoubtedly be made liberated from refined sugars by utilizing coconut sugar in lieu of earthy colored sugar. Furthermore, beside the wealth dutch cocoa powder gives, I made them additional debauched with dim chocolate chips.
INGREDIENTS
- 1 cup oat flour* (see note)
- 1/2 cup brown sugar or coconut sugar
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup olive oil, melted coconut oil, or other oil of choice
- 2–3 tablespoons milk of choice or brewed coffee
- 1 teaspoon vanilla
- 1/3 cup chocolate chips, plus more for tops
INSTRUCTIONS
- Preheat oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
- In a mixing bowl, combine oat flour, sugar, cocoa powder, baking soda, and salt, then stir together. Stir in oil, 2 tablespoons milk/coffee, vanilla, and chocolate chips, mixing until combined. Add additional tablespoon milk/coffee if dough is dry. Dough should be thick, but fudgy.
- Place heaping tablespoons of cookie dough a few inches apart onto the prepared baking sheet. Top with additional chocolate chips (optional).
- Bake in preheated oven for 10-12 minutes. Cookies will be soft and delicate immediately after baking, but firm up as they cool.
- Let cool completely before handling. Makes 10-12 cookies
NOTES
- Oat flour can be made grinding rolled oats in a coffee grinder or food processor until finely ground.
