Oats & Almond Chocolate Chips Cookies
Healthy Indian-style oats and almond cookies with chocolate chips—eggless, easy to make, and perfect for a nutritious tea-time snack.
Ingredients
Equipment
Method
- Preheat oven to 180 °C. Line a baking tray with parchment paper or lightly grease it.
- In a large bowl, cream together softened butter and both sugars until light and smooth.
- Stir in vanilla extract (if using).
- In another bowl, whisk together rolled oats, almond flour, baking soda and salt.
- Add the dry mixture to the wet ingredients and mix until a thick dough forms.
- Fold in the dark chocolate chips until evenly distributed.
- Using your hands or a spoon, shape small portions (about 1.5 tbsp each) into cookie rounds and place on the tray, leaving space between each cookie.
- Bake in preheated oven for 13-15 minutes, or until edges turn light golden brown.
- Remove from oven and let cookies cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can substitute brown sugar with jaggery powder for a more Indian touch. For a softer cookie, bake only till edges brown slightly and centre looks set. Store cooled cookies in an airtight container for up to 5 days.