Cookies always seem to do the trick. At breakfast, mid-morning, post-lunch, at tea time, after dinner or when the midnight munchies hit, cookies seem to come to the rescue.
Sorry quick tangent. As I'm typing this blog post, I'm noshing on a perfectly ripe banana sliced up and topped with melted peanut butter and dark chocolate spread. Not sure why I haven't tried this before - such a great snack! Highly recommended. Also just realized that this could mistakenly come across as I haven't had bananas with pb or chocolate before. Definitely not true. I'm pretty sure I eat all three on a daily basis and bananas and pb often feature together.
Back to the cookie loving. Or should I be hating? The fact that they're so easy to make and eat is pretty dangerous... But at least when they're filled with good things like oats, dark chocolate (healthy in moderation) and coffee (likewise), you can feel good about eating them, right? Please say yes.
The coffee flavor isn't overpowering. It's almost as though - yes this is going to sound weird and manipulative, but just trust me here - you can taste the coffee undertones if you want to, but if not, all the coffee does is intensify the flavor of the chocolate. And who doesn't want that? Give me all the chocolate.
The texture of the cookies can't be beat. They're wonderfully crunchy and perfectly gooey right around the puddles of melty chocolate chips. You'll wonder where the lovely crunch comes from only to remember that the secret lies in using oat flour to make these cookies. Don't worry if your oat flour isn't perfectly ground into a fine powder. There's almost a beauty to the tiny specks of oat bits peppered through these chocolate-y cookies. They bake up just perfectly - slightly sticky/crispy on the outside and chewy and gooey on the inside. They're almost like a brookie (fudgy brownie cookie!).
Ingredients
Makes 15 large cookies
2 1/4 cup rolled oats, ground into a flour
pinch of salt
1 tsp baking powder
1/3 cup cocoa powder
1/2 cup unrefined sugar
3 tsp instant coffee
2 eggs
4 tbsp coconut oil, melted
1/3 cup dark chocolate chips
Instructions
Preheat your oven to 175 C and line a large cookie baking tray with baking paper. Set aside.
In a large bowl, stir together the oat flour, salt, baking powder, cocoa, sugar and instant coffee.
In a separate small bowl or cup, briefly mix together the the coconut oil and eggs. They probably wont mix that well, but don't worry as all you need to make sure to do is break the yolks to make for more even mixing later.
Make a well in the dry ingredients and pour in the wet. Mix until just combined.
Gently fold in the dark chocolate chips.
Use your hands to roll the dough into 15 evenly sized balls. They won't be perfect as the dough is likely to be slightly sticky, but this is intended so keep going!
Place the balls on the prepared cookie sheet. Press down slightly for a flatter cookie (I did this) or leave as is for chunkier/thicker cookies. Leave some space between the cookies because they do tend to spread.
Bake for 15 minutes, or until just firm to the touch. Cool in tray for 5 minutes, then transfer to a wire rack to cool completely.
Don't wait - just eat. And enjoy!
Back to the cookie loving. Or should I be hating? The fact that they're so easy to make and eat is pretty dangerous... But at least when they're filled with good things like oats, dark chocolate (healthy in moderation) and coffee (likewise), you can feel good about eating them, right? Please say yes.
The texture of the cookies can't be beat. They're wonderfully crunchy and perfectly gooey right around the puddles of melty chocolate chips. You'll wonder where the lovely crunch comes from only to remember that the secret lies in using oat flour to make these cookies. Don't worry if your oat flour isn't perfectly ground into a fine powder. There's almost a beauty to the tiny specks of oat bits peppered through these chocolate-y cookies. They bake up just perfectly - slightly sticky/crispy on the outside and chewy and gooey on the inside. They're almost like a brookie (fudgy brownie cookie!).
Ingredients
Makes 15 large cookies
2 1/4 cup rolled oats, ground into a flour
pinch of salt
1 tsp baking powder
1/3 cup cocoa powder
1/2 cup unrefined sugar
3 tsp instant coffee
2 eggs
4 tbsp coconut oil, melted
1/3 cup dark chocolate chips
Instructions
Preheat your oven to 175 C and line a large cookie baking tray with baking paper. Set aside.
In a large bowl, stir together the oat flour, salt, baking powder, cocoa, sugar and instant coffee.
In a separate small bowl or cup, briefly mix together the the coconut oil and eggs. They probably wont mix that well, but don't worry as all you need to make sure to do is break the yolks to make for more even mixing later.
Make a well in the dry ingredients and pour in the wet. Mix until just combined.
Gently fold in the dark chocolate chips.
Use your hands to roll the dough into 15 evenly sized balls. They won't be perfect as the dough is likely to be slightly sticky, but this is intended so keep going!
Place the balls on the prepared cookie sheet. Press down slightly for a flatter cookie (I did this) or leave as is for chunkier/thicker cookies. Leave some space between the cookies because they do tend to spread.
Bake for 15 minutes, or until just firm to the touch. Cool in tray for 5 minutes, then transfer to a wire rack to cool completely.
Don't wait - just eat. And enjoy!
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