Chocolate Oat Cookies

Recipe from Feeding Little Tummies

Makes 12 - 16 cookies

These quick and delicious egg-free cookies can be whipped up in no time. They are so easy you can teach older children to make them by themselves, and they can be adapted so that you can have a different cookie flavour every week. Honey is sweeter than sugar therefore less is required.

Prep time 15 minutes

Cook time 12 - 15 minutes

  • 1 cup flour
  • 1 cup small rolled oats
  • 1 tsp baking powder
  • pinch of cinnamon
  • 1/3 cup small chocolate chips (optional)
  • 100g melted butter OR 100 ml neutral oil
  • 4 Tbsp honey or maple syrup

Preheat the oven to 180C and line an oven tray with baking paper.

Combine the flour, oats, baking powder, cinnamon and chocolate chips in a large bowl. Combine the melted butter or oil with the honey, mixing well to soften the honey. Pour over the dry mixture and combine (the mixture will be quite sticky). Using two tablespoons, scoop small mounds of the cookie mixture onto the prepared tray. Leave space between each cookie, as they will spread a little during cooking.

Bake for 12 - 15 minutes until golden brown. Use a metal spatula (fishslice) to carefully move the cookies onto a cooling rack. They are quite crumbly until they cool and set. Store in an airtight container for up to a week.

Variation Add 5 - 6 pieces of crystallised ginger, chopped finely, and a pinch of ginger powder for a ginger spiced cookie.