• Anna

Chocolate oat cookies.

A simple bake if you want the house smelling of uplifting cookies, and they last about 4 days in tin (if you don't eat them all before then)

This is a great one to make with kids, and can be adapted easily with some adaptions at the end of the post. Plus can easily be made vegan.

These delicious cookies taste like a flapjack in a cookie.

You can mix it up by using different chocolates, or raisens and nuts. A bit of orange zest can give them a citrus zing. But personally I love them just as they are.


75g unsalted butter

80g oats

70g plain flour

55g caster sugar

1 teaspoon baking powder

100g chocolate chunks

1 1/2 tablespoons golden syrup

2 tablespoon milk

Oven at 180*c

1 - Put the unsalted butter into a small pan to melt.

2 - Whilst that's melting mix the oats, plain flour, caster sugar and baking powder into a bowl, along with the chocolate chunks.

3 - Once the butter has melted take it off the heat and add in the golden syrup or honey, plus milk.

4 - Mix the lot together and roll into balls. Place onto a lined baking tray and squash them down flat to about 1cm high, they will spread ever so slightly too. You can make them whatever size you like. Small bitesize ones are great for kids!

5 - Bake for 10-15 mins or till browning on the edges, and leave on the tray for 5 mins till they start to harden then move to a rack to cool. Don't try and move them right away as when they come out the oven they will be soft.

Tips - to get them round (and because I like things to be the same) i used a cookie cutter as a base to press the mixture down into.

These an be vegan by using oat milk, dark chocolate and the stork baking block (in the block, not the tub)

Swap chocolate for raisins if you prefer a healthier bake.

Swap milk for any milk substitute if that's what you have in.

Don't have plain flour of are gluten intolerant - gf flour, chickpea flour etc can all be used.

Brown and white sugar can be used, aswell as coconut sugars if you prefer.


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