Very good to all! Today I bring you one of those that you like so much: a healthy recipe for beginners. Chocolate Oatmeal Cookies are so easy to make that it was one of the first things I started cooking at home when I didn’t even know how to cook spaghetti.

These oatmeal and chocolate cookies have very basic ingredients that you will find in almost any supermarket or local store: rolled oats, wheat flour (you can use whole wheat without any problem), melting chocolate, vegetable milk, sweetener , cinnamon and olive oil.


1 cup rolled oats
3 tablespoons olive oil
2 large, ripe bananas
3 tablespoons of panela (or grain sweetener of your choice)
4 tablespoons of wheat flour (you can use wholemeal)
1/2 tsp of cinnamon powder
1/2 tsp of baking powder

For the chocolate:
1/2 table of dark chocolate to melt
Optional: 1 generous splash of non-dairy milk
Optional: 1 small teaspoon of coconut oil.

More than recommended: baking paper

Step by step

  1. Peel the two bananas, cut them into slices and mash them with a fork until you get a puree as smooth as possible.< /li>
  2. We add 1/2 tsp of baking powder, 3 tablespoons of panela or your grain sweetener.
  3. Continue adding 1/2 tsp cinnamon powder, mix well and continue adding 3 tablespoons of olive oil.
  4. We mix again until we get a homogeneous paste.
  5. We add only 1/2 cup of oats (reserving the other half) and Mix very well with the help of a fork.
  6. Now, once well mixed, add the other half cup of rolled oats. We mix very well.
  7.  [Now we go with the chocolate. As I am preparing them in the cold season, the chocolate takes a long time to melt, so I am going to start now. If you’re making it in warm weather, you can wait to do this step until after you’re done baking.]
    So, in the meantime, we melt the chocolate in a double boiler: put the chocolate in a cup and the cup in a pot that we will keep over medium-low heat, in a gentle boil.
  8. Optionally, if we want to soften the chocolate, we add 1 splash of vegetable milk and 1 small tsp of coconut oil (coconut milk dilutes the intense cocoa flavor and the coconut oil will restore the solidity of the chocolate when it cools). 
  9. We return to the cookies while the chocolate melts. Add 2 tablespoons of wheat flour (it can be wholemeal or oatmeal) and mix.
  10. Add another 2 tablespoons of flour, mix again and that’s it.
  11. In a baking tray, place a tablespoon of dough. Now, we flatten the cookie and give it a fine, rounded shape. We repeat this process until the dough is finished.
  12. We bake them, with the fire on from above and below, the fan on, for at least 20 minutes at 180 degrees. The time may vary depending on the oven.
  13. After 20 minutes, you can open the oven and check if they are browned on the bottom. If so, you can remove them or simply bake them for another 10-15 minutes.
  14. Let them cool. By now the chocolate should be melted.
  15. Put the chocolate into a large bowl and submerge the cookies at the bottom, carefully remove them and wet them halfway.
  16. Put them back on the parchment paper and put them in the fridge for 15 minutes. If you’re in a cold climate, the chocolate may curdle at room temperature. If you are in hot weather, you may have to leave it in the fridge longer to solidify the chocolate well.
  17. And ready to eat!
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