Flag

Louise Lennox's Healthier Chocolate Chip Cookies

12 pieces
Easy
30
As the new school year rolls around we have a new recipe the kids are sure to enjoy to inspire your back to school lunch box treats
Ingredients
Preparation
Recipe Tips
Make double chocolate chip cookies by adding 1 tbsp Dr. Oetker Fine Dark Cocoa Powder and 1 tbsp of Milk. 

For an extra treat, sprinkle Dr. Oetker Chocolatey Caramel Crunch Sprinkles on top of the chocolate drizzle. 
Recipe Tips
For a vegan option, omit the butter and use 60g of coconut oil along with dark chocolate chips. 

Use gluten free porridge oats to make the cookies gluten free. 
Additional information
Know a little more
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

Related Recipes

Picture - Hero image

Ingredients

For the Cookies
120 gPorridge Oats
0.5 tspDr. Oetker Bicarbonate of Soda (1/2 tsp)
0.25 gDr. Oetker Cream of Tartar Sachets (1/4 tsp)
12.5 gLight Brown Sugar (4 tbsp)
60 gBananas (Ripe Banana, peeled and mashed)
60 gUnsalted butter (melted)
1 tspDr. Oetker Madagascan Vanilla Extract
100 gDr. Oetker Milk Chocolate Chips
Picture - Dr. Oetker Bicarbonate of Soda (1/2 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Milk Chocolate Chips
1

Preheat the oven to 190C / Fan 170 / Gas Mark 5. Place the porridge oats into a blender and blitz for about 20 seconds until a fine powdery flour is formed. 

2

In a large bowl, mix together the blitzed oats, bicarbonate of soda, cream of tartar, light golden brown sugar and 50g of the milk chocolate chips. 

3

Stir in the mashed banana, melted butter and vanilla extract. 

4

Divide the cookie dough into 12 equal portions, then place onto a baking tray lined with baking parchment and flatten slightly. 

5

Bake for 15-20 minutes until the cookies are firm to the touch. Allow to cool on the tray for five minutes, then transfer to a wire rack. 

6

Melt the remaining chocolate chips following the packet instructions and drizzle it over the cookies to finish. 

  • Make double chocolate chip cookies by adding 1 tbsp Dr. Oetker Fine Dark Cocoa Powder and 1 tbsp of Milk. 

    For an extra treat, sprinkle Dr. Oetker Chocolatey Caramel Crunch Sprinkles on top of the chocolate drizzle. 
  • For a vegan option, omit the butter and use 60g of coconut oil along with dark chocolate chips. 

    Use gluten free porridge oats to make the cookies gluten free.