I hope you all know how crazy I go for hot chocolate, so in the search of the perfect hot chocolate recipe I also was in the search for a good quality coco powder.I have tried many brands that includes the one form the whole sale shops too….My recent buy is Weikfield Coco powder and am completely satisfied with it…But from the day I saw Hersheys in supermarkets , I had an eye and finally got it last week so I tried these cookies with it.If you ask me between the two brands which one is better I loved both but colorwise I love weikfield more as its more dense and dark, but Hersheys scored a bit more when it comes to flavour 🙂 I am telling this as it might be useful for atleast few who are so choosy like me and still struggling to zero in a good quality cocoa powder 🙂
These cookies are made with oats and wheat flour, eggless with no butter no rising agents so you can munch them anytime without guilt and satisfy your sudden chocolate cravings, yes its so easy to make them.I adapted this recipe from my oats raisin cookies.These cookies are mild in sweet, made with the goodness of oats and wheat flour perfect for breakfast too with a cup of milk.
Choco Oats Cookies Recipe
Recipe Category: Snack | Recipe Cuisine: Indian
Oats – 1/2 cup
Wheat Flour – 1/2 cup
Coco powder – 1.5 tbsp
Wet Mix :
Demerara Sugar – 2 tbsp
Honey – 2 tbsp
Vanilla Essence – 1/2 tsp
Cooking Oil – 3 tbsp
Milk – 2.5 tbsp
- Take oats,wheat flour and cocoa in a mixing bowl, whisk it well and Set aside.In another bowl take all the ingredients listed under ‘ Wet Mix 2’ and whisk it well.
- Now pour the wet mix to the oats mixture.Mix well and gather to form a nonsticky dough.Pinch small lemon sized ball and roll it smoothly.Preheat oven at 180 deg C for 10mins.
- Flatten it to 1/4 inch thickness or slightly thinner.Line butter paper / silver foil on the baking tray and arrange the cookies.Bake the cookies at 180 deg C for 10-12mins.
Cool down and then store in airtight container.Serve warm with a glass of milk or as a tea time snack.
- If the dough doesn’t hold together then sprinkle an extra tsp of milk.
- If you want more crispy cookies bake for 15mins in total. I wanted chewy and crunchy cookies so baked for 10mins.
- The cookies seem to be soft when take out of the oven, but don’t be tempted to overbake.After cooling down it will become crunchy.
- If you don’t have demerara sugar use normal white sugar.You can even add the sugar as such or powder and add.I recommend adding it powdered as it doesn’t get dissolved easily if added as such.
- The timing depends on the cookie size and thickness.If you are making a slighter thicker cookie then it might take atleast 20mins to get baked fully, so adjust the timing accordingly.
- I made slightly thin so it took me only 10mins.
- Last week when I baked another batch , I baked for 15mins it was a bit hard and crispy so I understand the more the time it will turn hard / crispy. The browning doesn’t show off as the cookies are already brown in color, so you can check the backside and then confirm.
- You can replace oil with butter too if you are making it for kids.
- This is very mild in sweet as I wanted it for teatime snack, if you prefer sweeter cookies then add 3 tbsp sugar in total.
- I used Hersheys cocoa powder and Quaker Oats.
- I used olive oil, you can use any type of cooking oil.