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Double Choc Chip Oat Cookies

These chocolately, delicate Double Choc Chip Oat Cookies spread thin so leave lots of room on the baking tray. And let them cool completely so they have time to set…if you can wait that long!

Double Choc Chip Oat Cookies

Dairy-free, nut-free, gluten-free (check oats), low sugar


  • ¾ cup oats
  • ½ cup dessicated coconut
  • 2 tbsp cacao powder
  • ¾ tsp baking powder
  • pinch of sea salt
  • ¼ cup coconut oil
  • ¼ cup rice malt syrup
  • 1 tsp vanilla extract
  • ¼ cup chopped dark chocolate (70% or higher)


  1. Preheat oven to 160C
  2. Combine oats, coconut, cacao, baking powder and salt in mixing bowl.
  3. Gently melt coconut oil, rice malt syrup and vanilla in saucepan
  4. Add melted ingredients to dry and combine well. You could pop the bowl in the fridge for a few minutes at this point.
  5. Add chocolate and stir.
  6. Heap tablespoonfuls onto large baking tray, spaced well apart (do not flatten).
  7. Bake 160C for 15mins.
  8. Let cool on tray completely before moving cookies to cooling rack.


*These are thin cookies that spread during baking and need time to cool on baking tray.

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