Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Cookie Dough
- 200 g rolled oats, blended into a fine flour
- 2 large eggs
- 60 ml coconut oil, melted and slightly cooled
- 80 ml pure maple syrup
- 3 tbsp Greek yogurt
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp fine salt
- 100 g dark chocolate buttons
Topping
- ½ tsp flaky sea salt, for sprinkling
Method
Prepare
Preheat your oven to 175°C and line two baking trays with baking paper.
Add the rolled oats to a blender or food processor and blend until a fine flour forms. Transfer to a large mixing bowl.
Make the Dough
Add the baking soda and fine salt to the oat flour and whisk to combine.
In a separate bowl, whisk together the melted coconut oil, maple syrup, eggs, Greek yogurt, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.
Fold in the dark chocolate buttons, reserving a small handful to press on top.
Bake
Scoop tablespoon-sized portions of dough onto the prepared baking trays, spacing them about 5cm apart. Gently flatten each cookie slightly with the back of a spoon.
Press a few extra chocolate buttons onto the top of each cookie.
Sprinkle each cookie with a pinch of flaky sea salt.
Bake for 10–12 minutes, until the edges are just golden. The centres will look slightly underdone — this is perfect!
Remove from the oven and allow to cool on the tray for 10 minutes before transferring. They will firm up as they cool.
Store
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
