Meet the easy-to-make, crunchy-from-outside-soft-from-inside, chewy and chocolatey oats cookies. They are perfect to be made quickly, without having to use any fancy equipments and using just one bowl and a whisk.
Do you also have days when your kids demand cookies but you are in no mood to spend hours making them, and clean up the mess afterwards? These cookies are perfect to make on those days. They only require a few ingredients, a whisk and a bowl. Very easy and quick to whip up and minimal clean-up required!
What more? They are gluten-free and use maple syrup as sweetener. These cookies might soon become your favorite guilt free way of indulging. Be careful as they are addictive.
What ingredients will you need?
You will need the following ingredients to make the oats chocolate chips cookies:
Instant oats: We used whole grain instant oats to make our cookies. I bought the bio vollkorn Haferflocken (zart) from Aldi. You can easily find them at any grocery store in Germany. Do not replace instant oats with rolled/steel cut oats as they have a different texture and that will affect the results.
Peanut Butter: We use smooth pure peanut butter without any added sugar and preservatives. You can find good bio ones at any well stocked grocery store or at dm or Rossmann by the name Erdnussmus.
Maple Syrup: You can find maple syrup at Aldi, Rewe, Edeka etc. You can also substitute it with equal amount of honey.
Cinnamon Powder: Easily available by the name Zimt at any German grocery store. Use organic for best results.
Dark Chocolate Chips: Chocolate chips are available by the name Schoko Tröpfchen at well stocked grocery stores like Rewe, Edeka etc. We like to use the dark (zartbitter) variation. If you don’t have chocolate chip cookies you can use very finely chopped chocolate bar.
Eggs: We use free range eggs (freilandhaltung) for our recipe.
Salt: Any regular fine grained salt would do.
How to store the oats cookies?
The oats cookies are crispy from outside when they are eaten within a few hours of being baked. When stored into an airtight container, they become a bit soft and chewy but are still very delicious. You can store them at room temperature (not exceeding 25 degrees celsius) for upto a week.
Oats Chocolate Chips Cookies
- Big mixing bowl
- 2 (medium) Eggs
- 2 Tbsp Smooth Pure Peanut Butter (no added sugar)
- 3 Tbsp Maple syrup (substitute: honey)
- 1/4 tsp cinnamon powder
- 1 pinch salt
- 2 cups instant oats (Vollkorn Haferflocken-zart)
- 1/2 cup dark chocolate chips (substitute: finely chopped chocolate)
- Add eggs, peanut butter, maple syrup, cinnamon powder and salt to the mixing bowl. Mix them together using a whisk until everything is well combined, and a smooth mixture is formed.
- Add the oats and mix with a spatula. The oats will slowly absorb the liquid. Mix until well combined.
- Add the chocolate chips and mix until evenly combined.
- Set the oven to preheat at 180° Celsius.
- Apply some water to your hands and form even shaped cookies (approx. 4 cm diameter). Place onto a baking sheet, lined with parchment paper.
- Bake in the oven on the middle rack at 180° Celsius for 20-22 minutes, until the cookies are golden in color.
- Take the cookies out and transfer them to a wired rack to cool down completely.
- Consume crispy after they cool down, or store into an airtight container to enjoy for upto a week. They will become somewhat softer after being stored for a few hours.
- You can substitute peanut butter with any other nut butter.
- Do not use any kind of oats other than instant oats as they won’t soak up the liquid as the instant oats do. Rolled or steel cut oats have a harder texture which will affect the consistency of the cookies.