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Category:Description
Healthier lower sugar Mini Chocolate Cookies. Brilliant for after school snacks or to pop into packed lunches for kids
Ingredients
- 125g unsalted butter (at room temperature)
- 50g sugar
- 1/2 tsp vanilla extract
- 1 medium egg
- 100g plain flour
- 100g oats
- 1/4 tsp bicarbonate of soda
- 50g chocolate chips
Instructions
- Preheat the oven to 180c fan and line two baking trays with parchment paper.
- Add the butter and sugar to a bowl and beat with an electric whisk.
- Add the vanilla and egg and beat again.
- Add the flour, oats, bicarb and chocolate chips and mix with a spoon.
- Take a teaspoon of the mixture at a time and add to the baking trays. You should be able to make about 48 mini cookies.
- Use a small spoon to mould the mixture into a round cookie shape.
- Bake in the oven for 10 minutes.
- Allow the cookies to cool on the baking tray for a few minutes. They will still be soft when removed from the oven but they will crisp up when cool.
Notes
These Mini Cookies will keep in an airtight container at room temperature for 3 days.
They can also be frozen. Add to a container or freezer bag and freeze for up to 3 months. They will defrost in about an hour at room temperature.