DARK CHOCOLATE OATMEAL COOKIES

These shaped oatmeal cookies dipped in chocolate with cinnamon and orange are really delicious! not too sweet, crunchy in the outside on a bit soft on the inside they are perfect to have with a cup of tea.

Love the feeling of the melting chocolate in contrast with the crunchiness of the oatmeal cookie.

You´ll make 30 oatmeal cookies

 

INGREDIENTS:


3 cups spelt flour and some extra flour for sprinkling

1 cup oats – In this recipe I use rolled oats

1 tbsp sea salt

1 tbsp baking powder

1 tbsp ground cinnamon

1/4 cup coconut sugar

1 tbsp grated orange peel

1/4 cup molasses – You could use agave syrup but molasses will give a really nice intense flavor

1/2 cup solid coconut oil

1/2 cup almond milk – I like to use almond breeze

100g of dark chocolate 70% cocoa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

METHOD:


Preheat the oven to 200ºC.

Add the spelt flour, oats, salt, baking powder, cinnamon and coconut sugar to a food processor and process until they have a flour consistency.

Add the rest of the wet ingredients: orange peel, molasses, coconut oil and almond milk, process the mix until a smooth dough forms.

Transfer the dough to floured surface and sprinkle a bit more flour on the dough.

Roll out the dough until it is about 4 mm thick.

Use cookie cutters to cut the dough to get the shape that you like.

Cover an oven tray with baking paper, then place the oatmeal cookies on top, they don´t spread so you don´t need to leave so much room around each one.

Bake the oatmeal cookies at 200ºC for about 10 to 15 minutes until golden and crispy, I recommend you to check every 5 minutes to make sure they don´t get burn.

Once the oatmeal cookies are done, leave them to cool at room temperature.

Meanwhile melt the chocolate in a double boiler at medium heat until completely melted and smooth. Dip each oatmeal cookie as much as you like into the chocolate and place onto a baking sheet until the chocolate is firm. Once set, enjoy!

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