When I was a child, there was hardly a weekend when we didn’t have a cake or other kind of dessert. It didn’t have to be elaborate or fancy or even baked, but it had to be sweet. Every weekend we had a homemade treat to satisfy our sweet tooth. I thought it was what weekend looked like for every family.
Now, I know that not every family has a cake on Sunday, but it’s a tradition I would like to keep and on most of the weekends we have homemade treats. Since we finally live in an apartment with an oven, I can also make all kinds of cakes, pies, and cookies. My goal is always to make something sweet and delicious, which has at least some ingredients which can be considered healthy.
Anything with oats can be called healthy, don’t you think? I think so, and so I call these chocolate cookies healthy (or healthy-ish). In addition to the oats, there are also flax seeds (a.k.a omega-3 powerhouse) hidden in these cookies, which make them more nutritious.
These cookies are not only healthy, but they are also delicious, chewy and soft, dense and chocolaty, filling and yummy. We shared our weekend batch with friends on Monday. They disappeared in minutes, and everyone was happy. Few people complimented these cookies, and someone asked for the recipe. I would tell it’s a sign of an exceptionally delicious cookie.
Since we finished the first batch on Monday, I had to make more on Tuesday. We still have a few more left and I cross my fingers they will last until Friday. The days are much better when a particular chocolate cookie accompanies your coffee.
Chocolate Oat Cookies
Servings: about 20 cookies
- 2 cups of rolled oats
- 1/2 cup of shredded coconut
- 1/2 cup + 2 tablespoons of brown sugar
- 1/4 cup of cacao powder
- 4 tablespoons of ground flaxseeds
- 1 level tablespoon of cinnamon powder
- 1 level tablespoon of baking powder
- 125 grams of butter
- 2 heaping tablespoons of nut butter (e.g., peanut, or almond)
- 2 eggs
- Preheat the oven to 175 degrees Celsius and line a baking tray with a parchment paper.
- Melt the butter in a pot and let it cool. Combine cooled melted butter with the peanut butter and set aside.
- Mix all dry ingredients (oats, coconut, flaxseeds, sugar, cacao, baking powder and cinnamon) in a bigger bowl.
- Add the eggs and butter mix into the dry ingredients and stir to combine. If the mixture is too wet add more coconut (one tablespoon at a time). If it is too dry add a couple of tablespoons of cold water.
- Take a heaping tablespoon of the mixture and form a ball between the palms of your hands. Place the ball on the tray and flatten it a bit with your hand. Continue until you use all the of the mixture.
- Bake for 15 minutes. Let cool on the tray.