These chocolate dipped oat cookies are the perfect tea time treat! They’re so quick to throw together but still look and taste amazing. The inside is soft and chewy and dipping them in melted chocolate really takes them to the next level. Imagine a chocolate digestive but better. We sprinkled some of ours with chopped nuts for an extra crunch but you can get as creative as you want with the toppings! The chopped nuts, oats and chocolate combination reminded us of Nutella, they were so tasty.
Chocolate Dipped Oat Cookies
ingredients
Cookies
- 130g cashew butter (1/2 cup)
- 20g melted coconut oil (2 tbsp)
- 125ml maple syrup (1/2 cup)
- 170g porridge oats (2 cups)
- A pinch of salt
Topping
- 100g melted chocolate (we used Ombar)
- 2 tbsp chopped nuts of your choice
time
52 minutes
prep:
20 minutes + 20 minutes
cook:
12 minutes
level
1
Super Easy
method
-
Makes 12 cookies.
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Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
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Mix all of the cookie ingredients in a bowl until they’re combined. Divide by 12 and shape into cookies.
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Place the cookies on a lined tray and bake for 12 minutes until they’re golden. Leave them to cool completely before decorating.
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Melt the chocolate on a low heat and dip each cookie in it. Place the dipped cookies back on the lined tray and drizzle the leftover chocolate on top of them. Sprinkle the chopped nuts on the chocolate and leave until the chocolate has hardened (they’ll have to be left in the fridge if the room is hot).
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Enjoy straight away or keep in an airtight container for up to 4 days.
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