Oats Brownie Cookies are the perfect choice if you love both cookies and brownies. These cookies are chewy, soft and chocolatey. Added crunch of baked oats is wonderful.
Way back in July when Deeba posted Whole Wheat and Oats Dark Chocolate Brownie Cookies on social media, I told her that I am going to make these cookies eggless and share the same. I did make them. But unfortunately couldn’t share the recipe till now.
I used flax seed to replace egg in the recipe which was quite easy as there is only 1 egg used. Also flax seen adds to the nutty flavour and works well as a substitute in cookies, brownies etc.
They were gooey and chocolatey as expected but in terms of appearance they were a bit more dry looking than Deeba’s, I am guessing that egg and quality of chocolate does matter.
One of the best cookies I have ever made. The way I like them – soft, chewy, chocolatey, intense and healthy. Yes, they are made of whole wheat flour, oats, flaxseed and some dark chocolate thrown in for the brownie in them. Don’t wait and make your own batch right now.
Oats Brownie Cookies
- 125 gram dark chocolate
- 50 gram unsalted butter unsalted
- 30 gram cocoa powder unsweetened
- 1 tbsp flax seed
- 3 tbsp water
- 100 gram brown sugar
- ½ tsp vanilla extract
- ½ tsp baking soda
- 1 tbsp yogurt homemade curd
- 80 grams oats quick cooking type
- 75 gram whole wheat flour
- 50 gram dark chocolate chips
- a pinch salt
- Preheat the oven to 180°C. Line cookie tray with baking paper. In a medium bowl, mix 1 tablespoon of flax seed powder and 3 tablespoon of water and give it a good whisk. Set aside for 10 minutes allowing the flax seed to absorb water.
- In a microwave safe bowl or a double boiler, melt the chocolate and butter together. Then whisk them until smooth and stir in the cocoa powder.
- Now add curd and brown sugar to the flax seed mixture. Whisk until fluffy. Beat in the vanilla extract, salt and baking soda. Now beat in the melted chocolate mixture.
- Gently fold in oats, whole wheat flour and chocolate chips. Allow to stand for 5 minutes so that oats can absorb moisture. You can add extra teaspoon or two of oats, if the dough feels a little ‘loose’.
- Using a cookie scoop or just pull a lump from the dough and drop on a tray, shaping as you go, placing them an inch apart.
- Bake for 15-20 minutes until the top feels set for a soft fudgy cookie, and extra 5 minutes for a firmer cookie. I recommend a soft fudgy cookie than a firmer one.
- Leave to cool on tray for 5-10 minutes, then transfer to cooling rack to cool completely. You can store them in refrigerator in an air tight box.