Chocolate Chunk Oat CookiesPacked with oats giving you a great source of slow-release carbs, the coconut sugar is a great alternative to refined sugar and adds the extra sweet kick. Preparation time: 15 minutes Cooking Time: 10-12 minutes
- 200g rolled oats – High in slow-release carbohydrates
- 50g plain flour – Provides the B vitamins (niacin, riboflavin and thiamin), which are important as the body can’t store them
- 50g coconut sugar – A natural sugar source, which goes through very little processing and so maintains some of its natural vitamins, minerals and antioxidants
- 1/2 tsp baking powder
- 125ml low-fat milk – A source of calcium and protein.
- 50g coconut oil, melted – Is higher in saturated fat than some oils, but is a natural oil source 1tbs maple syrup – A healthier option as a sweetener
- 60g dark chocolate, chopped – With a high cocoa content, it is rich in plant chemicals that help protect the heart
- 60g milk chocolate, chopped
- Mixing bowl
- Baking Tray
MethodStep 1 – Preheat the oven to 180°C (fan-forced) Step 2 – Blend the oats in a blender until they are the consistency of flour. Step 3 – Combine the oats, plain flour, coconut sugar and baking powder in a bowl, then mix in the milk, coconut oil and maple syrup until well combined. Step 4 – Stir in the chunks of chocolate, then roll the mixture into small balls, flatten, and place in a baking tray. Step 5 – Bake for 10-12 minutes. allow to cool slightly before serving.
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