Ginger oat biscuits with dark chocolate. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Great recipe for Ginger oat biscuits with dark chocolate. Ginger and chocolate make a great combination and this is my attempt at creating a healthy cookie recipe which is also super quick and easy to make. Also, if you don't mind your kitchen surfaces and floors getting messy, and your kids very.

Dark Chocolate Oat Cookies Recipe by Javier Tan (@Bakeomaniac) Decadent and soft, the addition of oats to substitute for flour and sugar makes a healthier touch while still staying delicious as always! They're extra buttery and soft with slightly crisp edges and a touch of cinnamon and molasses for classic oatmeal cookie flavor. Everyone loves the traditional cookies, such as chocolate chip cookies and oatmeal cookies but, this holiday season, try out a new recipe. You can have Ginger oat biscuits with dark chocolate using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Ginger oat biscuits with dark chocolate

You need 110 gr. of butter.
Prepare 150 ml. of honey.
You need 200 gr. of rolled oats.
Prepare 80 gr. of flour.
It's 1 of egg.
You need 1 tsp. of ginger.
You need 1/2 tsp. of baking powder.
It's 30 gr. of stem ginger (optional).
Prepare 100 gr. of dark chocolate.

These tasty cookies check off all the boxes for a winning holiday treat: rich, dark chocolate flavor, a slight hint of heat from both crystallized and ground ginger, and the deep smoky sweetness of molasses. Using electric mixer, beat butter in large bowl until fluffy. Flourless Dark Chocolate Chip Ginger Oatmeal Cookies that are gluten-free and made with healthy ingredients! All I crave every night after dinner are cookies.

Ginger oat biscuits with dark chocolate instructions

Assemble all the ingredients together. Seems obvious, but I used to assemble as I went along. But you really end up saving time if you take a little while getting the ingredients all together before you actually start cooking. Pre-heat the oven to 180ºC.
Melt the honey and butter in a pan over a very low heat.
Put all the dry ingredients except the ginger in the food mixer (or in a bowl if you are going to mix with a spoon which is also fine).
Add the melted honey and butter to the dry ingredients and mix.
Beat the egg and add it to the mixture.
Chop the stemmed ginger and add. Mix well.
Put a teaspoon of the mixture on a lined oven tray and press gently. Bake in the pre-heated oven for just 10 minutes.
Remove from the oven tray with a spatula and put on a kitchen rack to cool.
Finally break the chocolate into squares and place in a small saucepan. Put the pan in a larger pan with water, and hear until the chocolate melts.
Put the melted chocolate into a cup, and dip the cookies. Put them back on the rack while the melted chocolate sets. And keep them under a close guard if you want to save them for later. Enjoy!!.

Warm cookies and almond milk are seriously my weakness. In a large bowl, mix together the flour, sugar, oats and soda. I am now a huge oatmeal eater (very heart healthy) so I have a ton of rolled oats in the pantry. I eat the natural peanut butter now to avoid the fats and oils so I had this in the house too. I mentioned the recipe and the dark chocolate comments and the wife buys some dark chocolate chips (not too healthy but better than milk chocolate).