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Oats Chocolate Chips Cookies

Perfect to whip up quickly without needing any fancy equipments and require minimal clean up. These cookies are great for a guilt-free indulgence.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 20 mini cookies
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Big mixing bowl
  • Whisk
  • Spatula

Method
 

  1. 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.
  2. Add the oats and mix with a spatula. The oats will slowly absorb the liquid. Mix until well combined.
  3. Add the chocolate chips and mix until evenly combined.
  4. Set the oven to preheat at 180° Celsius.
  5. Apply some water to your hands and form even shaped cookies (approx. 4 cm diameter). Place onto a baking sheet, lined with parchment paper.
  6. Bake in the oven on the middle rack at 180° Celsius for 20-22 minutes, until the cookies are golden in color.
  7. Take the cookies out and transfer them to a wired rack to cool down completely.
  8. 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.

Notes

  • 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.