Do you like Anzac Cookies, but wish they were a little more exciting? Well I do, so I decided to try jooshing them up a little and came up with these Choc Dipped Oat Cookies?
These Choc Dipped Oat Cookies are my “naughty but nice” version of the Anzac Cookies. If you’re thinking you shouldn’t have these because of the chocolate, then I have news for you! The fact is that there is lots of medical evidence that indicates “good” chocolate, and by that I mean dark chocolate, with a cocoa percentage of at least seventy per cent, is good for us in moderation. And we all know that chocolate is the ultimate comfort food, right? So as long is you treat chocolate as a sometimes food, then I say why deprive yourself!
I based these cookies on my Healthier Anzac Cookies recipe, so they are just as delicious and, the extra bit of chocolate makes them very scrumptious. Even my tough critic said they are amazing, so I hope you really like them too.
OMG, these cookies are so amazing!
I know you are bound to love these Choc Dipped Oat Cookies, because they are crunchy, chewy and ever-so-chocolatey all at the same time, making them super delicious. And knowing they have the goodness of oats and no refined sugars in them, will take away all your guilt for eating them 🙂
Apart from the fact that they taste great, you’ll find these Choc Dipped Oat Cookies are simple to make and hard to get wrong, but I warn you…make them once and you’ll be hooked!
What you need
- 1 cup plain flour
- 1 cups rolled oats
- ¾ cup coconut sugar
- 120g butter, chopped
- 3 tablespoons rice malt syrup
- 1 tablespoon hot water
- ½ teaspoon bicarbonate soda
- 100g dark chocolate
What to do
Preheat oven to 160°C. Line your oven tray with baking paper
Sift flour into a large bowl and stir in oats and sugar.
Put butter, syrup and hot water in a small saucepan over a medium heat. Stir occasionally until butter has melted.
Remove from heat and stir the bicarbonate of soda into syrup mixture.
Add warm syrup mixture to oat mixture.
Stir until well combined.
Shape the mixture into 20 walnut sized balls and arrange on prepared trays about 10cm apart.
Bake for 15-18 minutes or until golden brown. Remove from oven and cool completely on the tray.
For the topping
Break up the chocolate and place in a bowl over a pot of simmering water to melt. If the chocolate seems a little thick, add 2 or 3 drops of vegetable oil and stir through. Remove from heat.
Hold each biscuit over the bowl of chocolate and use a spoon to coat the top half of each biscuit with the melted chocolate. Shake off excess chocolate. Place cookie back on the tray.
Repeat with remaining biscuits.
Place in the refrigerator for the chocolate to set, then store in an airtight container.
Meatballs and Muffins 