If there is one recipe that we love most in our household, it’s these chewy, delectable and oh so healthy oatmeal choc chip cookies!
Otherwise known as our midweek pick me up, these cookies contain no added sugar or processed flours. All you need is a handful of sweet dates, rolled oats and your favourite dark chocolate chips!
These cookies are the perfect filling and indulgent pick me up, for when the working week gets too chaotic! Not to mention they are quick and easy to make!
Midweek Pick Me Up! Oatmeal Choc Chip Cookies
Yields about 18 cookies.
These Wholefood cookies are both Dairy Free and Vegan. If you are making it in consideration of a gluten intolerance or allergy, then replace the oat flour for gluten free oat flour.
2 1/4 Cups Oat Flour (You can purchase this pre-milled, or pre-blend the oats in a mixer)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Pinch of Salt
1 Cup Pitted Medjool Dates
Dash of Cinnamon
1/3 Cup Non Dairy Milk (Oat or Almond will do)
1/2 Cup Dark Chocolate Chips
1/3 Cup Currants (optional)
With your oven preheated to 180°C and your cookie sheet trays lined, you first want to soak your dates in a bowl with the baking soda, just covered by boiling water for about ten minutes.
During this time sift together your oat flour in a larger bowl, with the baking powder, cinnamon and pinch of salt.
In your blender, mix together your date mixture until it forms a smooth date paste. Carefully fold this paste in with your dry ingredients and the non-dairy milk, until it comes together as a cookie dough. You can add a few more splashes of milk here if the mixture becomes too thick. The oats are fast to absorb any liquid!
Fold through your chocolate chips, and currants (if using them), and spoon out your individual cookies onto the tray.
Bake for 12-15 minutes, until just golden.
The cookies can last up to 4 days in an airtight container, but I guarantee they’ll be all gone by the next morning!