Whole Wheat and Oat Dark Chocolate Brownie Cookies
Ingredients
| 125 | grams of dark chocolate |
| 50 | grams of unsalted butter |
| 30 | grams of cocoa powder |
| 1 | tablespoon of flax seed |
| 3 | tablespoons of water |
| 100 | grams of brown sugar |
| ½ | teaspoon of vanilla extract |
| ½ | teaspoon of baking soda |
| 1 | tablespoon of curd/ yogurt |
| 80 | grams of oats (I used multigrain oats plus by Quaker) |
| 75 | grams of whole wheat flour |
| 50 | grams of dark chocolate chips |
| pinch of salt |
Preparation
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | 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’. |
| 5. | 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. |
| 6. | 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. |
| 7. | 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. |
Notes
minimally adapted from here.
Use double cookie trays for baking chocolate chip cookies, and the lower element only in the oven.
