Hello again guys! I thought I was long overdue for posting another recipe, so here one is!
It’s not entirely my fault I’m so rubbish at sharing recipes regularly. I tend to make up a lot of my cooking and baking as I go along and experimenting seems to be my main method. But when something actually sticks…when I find something that actually WORKS…ten to one I’ll forget to actually write it down. There and then. On the spot.
I always think, “This is so good, I’ll definitely remember it.”
And of course, most times I don’t.
Okay, so I guess that sort of IS my fault. But still. At least hopefully you guys can see where I’m coming from with this.
Anyways. Here I have a verryyy QUICK and EASY recipe here for some pretty yummy oatmeal cinnamon choc chip cookies. That might seem like a bit of a mouthful, but choosing between classic chocolate chip and cinnamon is sometimes just too hard. Sometimes you just gotta have both, ya know?
These are the cookies I packed with me for my trip to Iceland. So I guess you could say they pack really easily. They lasted a couple of days in the fridge and I loved being able to always have a tasty snack to hand whenever we went out for the day. I actually found myself eating three or four at a time to keep up my energy levels (and body temperature). This probably isn’t recommended but I will warn you, they are a bit moreish.
Oaty, chewy, cinnamony
I just love using oats as the base for sweet treats. They’re so versatile, naturally sweet, filling and yet provide plenty of energy. When blended into flour, they create a great dough that’s as good as any other. I rarely use anything else (though I probably should mix it up with a little wholewheat flour every now and then).
Then of course there’s cinnamon, which always makes everything better. As a natural anti-inflammatory and stress-reliever, cinnamon is one of my favourite spices. In fact, I think it might be THE favourite. Did you know it’s also great for keeping blood sugar stable? My go-to brand is always Schwartz; I’ve tried all of the supermarket brands and they’re just not as sweet or aromatic. Definitely worth the extra few pennies in my opinion and a little goes a long way. 🙂
Then of course, there’s chocolate chips. These are optional but I will say omit at your own risk! If you don’t like the usual baking chips then you can of course bash up some good old dark chocolate. Alternatively you can also replace them with raisins too!
Cinnamon Oatmeal Choc-Chip Cookie Recipe
- 1 cup oats
- 3/4 cup oat flour (store-bought or ground up in your blender)
- 1 and 1/2 tsp baking powder
- 1 and 1/2 tsp cinnamon
- Good pinch of salt
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
- 1 tbsp milled chia seeds
- 1/2 cup maple syrup
- 1/2 cup dark chocolate chips/chunks (OPTIONAL, can use raisins)
- Preheat the oven to 160°C.
- Mix the milled chia seeds with 3-4 tbsp water and set aside for a few minutes to thicken.
- Place the oats, oat flour, baking powder, cinnamon and salt into a large bowl and mix well.
- Stir in the wet ingredients – the coconut oil, maple syrup, chia seed mix and vanilla – and mix together thoroughly until a sticky dough forms.
- Add the chocolate chips and combine.
- Place the bowl of dough into the freezer for about 10 minutes, to firm.
- Using your hands, shape the dough into small balls and place onto a tray lined with baking parchment. (It helps to have wet hands to do this.)
- Flatten each one out using a fork, spoon or your hands. You want to leave enough space between each one for them to spread as they will get bigger!
- Bake for about 12-15 minutes, or until the edges begin to brown.
- I should probably say “allow to cool before eating”…but who are we kidding, right?!
I hope you guys enjoy this recipe, if you try it let me know how it goes and what you think!