Packed with oats, almonds and dark chocolate chips, these cookies are super tasty and heartily satisfying. Using wholewheat flour adds additional flavour and depth, whilst giving these treats a nutritious boost.
Prep time: 20 mins
Bake time: 15 mins
Fridge time: 1 hour or overnight
Total time: 35 mins
240g Risen Awesome Wholemeal Flour
225g butter, cubed
200g dark brown sugar
80g granulated sugar
90g rolled oats
1 egg and 1 egg yolk
150g/one bar of dark chocolate, cut into chips
50g flaked almonds
1 tsp baking powder
1 tsp bicarbonate of soda
1tbsp vanilla extract
Preheat the oven to 170C and line a baking tray with parchment paper.
Cream the butter and both sugars together, then beat in the egg, egg yolk and vanilla extract.
Add in the wholemeal flour, baking powder and soda, almonds, chocolate and oats. Combine until fully mixed together. If the mixture is a little dry and not sticking together, add a few teaspoons of apple juice.
Cover the cookie dough in clingfilm and place in the fridge for an hour, or overnight if you prefer.
Remove from the fridge and roll out into small balls. Place on the parchment paper a good few inches apart to allow for the spread and bake for 10 - 15 minutes. They should be darker at the edges.
Remove them from the oven and as soon as they are set enough, transfer to cooling rack.