Chocolate Digestive Oat Cookies

October 10, 2018

I'd like to begin with an apology.

Every now and again, I receive a message from a disgruntled newsletter reader, bemoaning the fact that the recipes I post are rarely sugar-free/low-carb.

Chastised, and determined to make sure that all our readers are kept happy, I studiously toe the line for the next few weeks, and share only recipes that fit this brief.

Until today.

Dieters are advised to look away now and avoid the temptation that will surely follow.

I bake often, and have a vast number of incredible cookie recipes in my arsenal, but this recent addition is currently my absolute favorite.

A close cousin of best-loved, British chocolate digestive cookies, the fact that these are made entirely from whole-wheat flour, brown sugar and oats is surely a redeeming factor, and they're so well worth the indulgence.

Regular, sensible recipe-sharing will resume shortly.

This gem is just way too good not to pass on.


* Also known as Homemade Hobnobs/Chocolate Digestives 

 

 

125 grams butter/margarine
⅓ cup (80g) light brown sugar
2 tablespoons golden syrup OR maple syrup
⅔ cup (100g) quick cooking oats*
⅔ cup (100g) whole-wheat flour
½ teaspoon bicarbonate of soda 
½ teaspoon baking powder
½ - 1 teaspoon Maldon salt**
100 grams dark or dairy chocolate

* If you only have whole rolled oats you can pulse them in a food processor for a few seconds to break them up a bit. ** If you don't have Maldon salt at hand, then only use 1/2 teaspoon of regular salt, as Maldon has a far more gentle flavor and so you can easily use more of it.

1. Preheat the oven to 180 C and line a couple of trays with baking paper.
2. Cream the butter and the brown sugar until pale, fluffy and smooth.
3. Add the syrup and beat until it's incorporated.
4. On a low speed, mix in the oats, flour, baking soda, baking powder and salt.
5. Refrigerate dough for 20 minutes.
6. Roll the dough into small balls about the size of a tablespoon and flatten on the tray. Be sure to leave a bit of room between the cookies for spreading.
7. Bake for 10-12 minutes, until golden brown, then allow to cool on the trays.
8. Melt the chocolate in the microwave and drizzle over cookies using a fork. Allow to set and enjoy.

COOK'S NOTES: Makes approximately 30 incredibly delicious cookies but you can make them smaller and cut calories per serving. Cookie dough may be made in a mixer or food processor. These cookies traditionally have an entire side coated in chocolate. This is an option but is obviously higher in calories and makes for messier eating in the still-warm weather. 

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