Do you love a crunchy cookie?  I’m obsessed.  These are the bomb!  Trust me, I’ve made the crunchiest ever choc chip oat cookies and they are seriously yummy.  These didn’t last long and they were tested on a child other than mine- who enjoyed them…and her mum did too. So that says to me…independent testing!

These aren’t the  super healthy cookies, but I’ve tried to minimise the sugar and also have used dark chocolate chips.  The make an awesome treat in the lunchbox and a great post school snack.  Master 3 was particularly enthusiastic about them and helped with the mixing as well.  He may or may not have stolen a few choc chips in the process. I may or may not have eaten some too.  These cookies don’t freeze well, but I guarantee they won’t last long in a sealed container on the bench…

To be entirely honest, I ate a fair few of these myself.  They are particularly good with an iced latte.  Or anything really.  Have you noticed a theme here?  These cookies are AMAZING!

The best thing about these cookies?  No mixer required!  You do it all by hand and it’s not hard at all.  No butter creaming or anything like that. They also don’t require any rolling or cutting, they are spoon cookies, which makes them easier again.

Cookies are easy to make — you can even make them together with your kids. So if you want more of these, check these recipes below:

• Soft carrot cookies, dairy free
• Double choc zucchini cookies
• Sultana and Oat Cookies

Yield: 18

Crunchiest ever choc chip oat cookies

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Yummy crunchiest ever choc chip oat cookies! Easy to make recipe and makes 18.  Quick to bake. Perfect for lunchboxes!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 cup plain flour
• 1 tsp baking powder
• 100 grams butter- melted
• 1 egg
• 2 tsps vanilla extract
• 1/3 cup milk
• 1/2 cup choc chips, I used dark ones
• 3/4 cup oats
• 1/2 cup shredded coconut
• 1/2 cup sugar, I used raw caster, use whatever floats your boat!

Instructions

1. Preheat oven to 180 degrees.
2. Mix all the ingredients together.
3. Spoon tablespoonfuls onto a lined tray and squash them down a bit.
4. Bake for 15 minutes at 180 degrees.
5. Cool on the tray for 10 minutes then cool on a wire rack.

Nutrition Information:

Yield:

18

Serving Size:

1 piece
Amount Per Serving: Calories: 126 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 23mg Sodium: 84mg Carbohydrates: 16g Fiber: 1g Sugar: 7g Protein: 2g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.