Oatmeal Choc Chip Cookies

Oatmeal Choc-Chip Cookies
(makes about 12)

These choc-chip cookies are nourishing, easy to make and perfect to go with a mid-morning cuppa.

• 200g rolled oats
• 50g desiccated or flaked coconut
• 1/4 cup melted butter or coconut oil
• 1 egg
• 1/4 cup honey, maple syrup or rice malt syrup
• 100g 70% dark chocolate (I use 90%, but the kids use choc buds)

Preheat oven to 150C. Combine oats, butter, egg, and honey in mixing bowl. Mix through using hands, squishing ingredients together until dough becomes consistent. I like to rest the mixture to allow the oats to soften whilst I chop the chocolate.
Chop up chocolate and add to the oats and mix through.
Form into 12 cookies. An ice-cream scoop or a tablespoon measure are the ideal size. (The mixture can be a little crumbly so be sure to really squish the cookie dough into a ball)
Place on a lined baking tray. Bake for about 20 minutes. Watch closely as they can burn if oven too high. Remove from the oven and cool completely. The cookies will keep in an airtight container for two weeks (that’s never happened in our house!)
Adapted from recipe by Teresa Cutter, the healthy chef, as published in Sunday Life