Choco Oat Crunch Cookies
Indulge in the delightful taste of Choco Oat Crunch Cookies! These egg-free treasures feature a blend of wholesome whole wheat flour and chewy rolled oats, creating a texture that is both satisfying and fulfilling. The unique addition of rich chocolate rocks or candy-coated chocolate enhances every bite with a delightful pop of sweetness, making these cookies perfect for snack time or dessert. With a balance of crispy edges and a chewy center, these treats are an irresistible combination of flavor and nutrition—enjoy them as a guilt-free treat that's sure to become a family favorite!
N/A
Servings
75
Calories
16
Ingredients
Ingredients
Chia powder
1 tablespoon (Whisked with warm water.)
Warm water
1/4 cup (Used to activate chia powder.)
Whole wheat flour
1 cup (Sifted.)
Cornstarch
2 tablespoons (Sifted with dry ingredients.)
Baking soda
1/2 teaspoon (Sifted with dry ingredients.)
Baking powder
1/4 teaspoon (Sifted with dry ingredients.)
Nutmeg
1 pinch (Sifted with dry ingredients.)
Salt
1/4 teaspoon (Sifted with dry ingredients.)
Shortening
1/4 cup (Softened.)
Salted butter
1/4 cup (Softened.)
Granulated sugar
1/3 cup (Combined with the wet ingredients.)
Brown sugar
1/2 cup (Packed and combined with the wet ingredients.)
Golden syrup
1 tablespoon (Added to the wet mixture.)
Vanilla extract
1/4 teaspoon (Added to the wet mixture.)
Thick-cut rolled oats
3/4 cup (Mixed in by hand.)
Chocolate rocks or candy-coated chocolate
100 g (Mixed in by hand.)
Instructions
1
Preheat your oven to 375°F (190°C). Line a baking sheet with silicone baking mats or parchment paper.
2
In a small bowl, whisk together the chia powder and warm water. Allow the mixture to sit for about 5 minutes until it thickens and forms a gel.
3
In a medium mixing bowl, combine the whole wheat flour, cornstarch, baking soda, baking powder, nutmeg, and salt. Whisk until well mixed and set aside.
4
In a large mixing bowl, beat together the shortening, salted butter, granulated sugar, brown sugar, and golden syrup using a hand mixer until creamy and fully combined.
5
Stir in the chia mixture and vanilla extract to the butter-sugar mixture, ensuring everything is thoroughly incorporated.
6
Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing.
7
Fold in the thick-cut rolled oats and chocolate rocks (or candy-coated chocolate) by hand with a spatula, ensuring an even distribution throughout the dough.
8
For best results, wrap the cookie dough in plastic wrap and chill in the refrigerator for 1 hour, or up to overnight to enhance the flavors and texture.
9
Using a tablespoon or cookie scoop, drop scant tablespoons of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
10
Bake cookies in the preheated oven for 10 minutes, or until the edges are lightly golden. The centers may appear slightly soft but will firm up as they cool.
11
Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
3.2
Fat
10.5
Carbs
0.7
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Choco Oat Crunch Cookies?
Choco Oat Crunch Cookies are egg-free treats made with whole wheat flour, rolled oats, and chocolate rocks or candy-coated chocolate for a crispy and chewy texture.
Are these cookies suitable for an egg-free diet?
Yes, these cookies are specifically designed to be egg-free, using a chia powder and water mixture as a replacement.
How do I prepare the egg substitute for this recipe?
Whisk 1 tablespoon of chia powder with 1/4 cup of warm water and let it sit for about 5 minutes until it forms a gel.
What type of flour is used in this recipe?
The recipe calls for 1 cup of sifted whole wheat flour.
What is the purpose of adding cornstarch to the dough?
Two tablespoons of cornstarch are included to help achieve the desired texture in the cookies.
How many calories are in one Choco Oat Crunch Cookie?
Each cookie contains approximately 75 calories.
What is the fat content per cookie?
There are 3.2 grams of fat in each cookie.
How many carbohydrates are in each serving?
Each cookie contains 10.5 grams of carbohydrates.
What is the protein content of these cookies?
Each cookie provides 0.7 grams of protein.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
How long should the cookies bake?
Bake the cookies for 10 minutes or until the edges are lightly golden.
Do I need to chill the cookie dough?
Yes, for best results, chill the dough in the refrigerator for at least 1 hour or up to overnight.
Why is it recommended to chill the dough?
Chilling the dough enhances the flavors and improves the final texture of the cookies.
What kind of oats are best for this recipe?
The recipe specifies 3/4 cup of thick-cut rolled oats.
What are chocolate rocks?
Chocolate rocks are chunky chocolate pieces or candy-coated chocolate that provide pops of sweetness.
Can I use regular butter instead of shortening?
The recipe uses a combination of 1/4 cup shortening and 1/4 cup salted butter for the specific creamy consistency.
What types of sugar are included?
The recipe uses 1/3 cup granulated sugar and 1/2 cup packed brown sugar.
What is the role of golden syrup in the recipe?
One tablespoon of golden syrup is added to the wet mixture to contribute to the sweetness and texture.
Are there any spices in these cookies?
Yes, a pinch of nutmeg is included in the dry ingredients.
How should I prepare the baking sheet?
Line your baking sheet with silicone baking mats or parchment paper to prevent sticking.
How much vanilla extract is needed?
The recipe requires 1/4 teaspoon of vanilla extract.
What should I do if the cookie centers look soft after 10 minutes?
Remove them from the oven; the centers will firm up as they cool on the baking sheet.
How many ingredients are in this recipe?
There are 16 ingredients in total, including the chia egg components.
How should the dry ingredients be combined?
Whisk together the flour, cornstarch, baking soda, baking powder, nutmeg, and salt in a medium bowl.
Is salted or unsalted butter used?
The recipe specifically calls for salted butter.
How should I drop the dough onto the baking sheet?
Use a tablespoon or cookie scoop to drop scant tablespoons of dough, leaving space for spreading.
What tags describe this recipe?
Tags include cookies, drop cookies, chocolate rocks, whole grain, oatmeal, easy recipe, egg-free, snack, and dessert.
How should the oats and chocolate be added to the dough?
Fold them in by hand using a spatula to ensure even distribution without overmixing.
Can I use candy-coated chocolate instead of chocolate rocks?
Yes, candy-coated chocolate is a perfectly acceptable substitute for chocolate rocks.
How long should the cookies cool?
Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.