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Chocolate chunk oat cookies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Easy, quick, soft inside and crispy on the outside, these cookies are a true delight!

Course: Breakfast, Dessert
Servings: 12 cookies
Author: Gaspar Carreira
  • 2 cups rolled oats 200g
  • 1 cup shredded coconut 80g
  • 1/2 cup chia seeds 50g
  • 2/3 cup coconut or muscovado sugar 140g
  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 cup unsalted natural peanut butter 75g
  • 1 egg or 2 egg replacement*
  • 1/4 cup applesauce or pumpkin puree 60g
  • 2 tsp vanilla extract
  • 150 g dark chocolate, chopped
  1. Turn on the oven at 200°C. Put butter/parchment paper in a baking sheet and flour.

  2. Process the dry ingredients (the first 6) until the oats are completely ground. Add the wet ingredients and re-process.

  3. It must be a molded dough, a little sticky but not too much. You must be able to make balls with the dough.

  4. Add the chopped chocolate to the mixture and stir. With the dough make 12 balls and put on the roasting pan. Crush each of them, you can help with the bottom of a jar or glass, and bake for 12-15 minutes or until they begin to brown on top and start to crack.

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.