These are a yummy oat biscuit-style cookie. Crispy, crunchy, with a touch of cocoa powder in the cookie as well as mini chocolate chips make it perfect to eat alone or with a toasted marshmallow. These have become a regular to have in our freezer for trips, lunches, or snacks. They'd be great to take along for outings like skiing. I took some on a plane trip recently, and it was a perfect little snack. Yum!
Freshly baked Chocolate Oat Biscuits - fresh from the oven!
Gluten Free Chocolate Oat BiscuitsMakes about 45 cookies
Preheat oven to 325 F. Line cookie sheets with parchment paper.
In a food processor, pulse or mix about 1-2 minutes, until nicely blended and oats are a little finer (but still have larger pieces throughout:
3 cups quick cook oats (Make sure these are gluten-free if Celiac or sensitive)
1/3 cup brown sugar
2 tsp cocoa powder
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
Add and mix, just until blended:
1/3 cup oil
3 Tbsp maple syrup
3-4 Tbsp water
Add, mixing just until thoroughly combined:
1/2 cup mini chocolate chips
Mixed chocolate oat biscuit dough
Scoop 1 Tbsp scoops onto the parchment paper. Cover the bottom of a flat glass with plastic wrap. Dip briefly in water between pressing every 1-2 cookies (to help avoid sticking). Press cookies until they're as flat as the mini chocolate chips will allow. This will help them be thin and crispy! I typically find I end up making 3-4 trays of cookies.
1 Tbsp scoops of cookies.
Flattened cookies - Yum!
Bake cookies at 325 F for ~20 minutes. Let them rest for 5-10 minutes before removing cookies to a cooling rack to cool completely.
Fresh cookies, ready to eat!
Once cooled, these last well in a closed container for several days, or you can freeze. These are SO yummy with a hot marshmallow on top - like a s'more but with the chocolate and graham cracker combined. These have also been the perfect cookie to bring along on trips. Yum! Enjoy!!!
Ready to eat with a hot marshmallow! Yum!