Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Chocolate & Oat Cookies
These gluten free cookies have all the goodness of oats and use Greek youghurt in place of butter, making them a lower fat option.
-
Cook: 10 mins
Prep: 10 mins - 12
- Easy
- Suitable for home freezing
Go back
Chocolate & Oat Cookies
These gluten free cookies have all the goodness of oats and use Greek youghurt in place of butter, making them a lower fat option.
-
Cook: 10 mins
Prep: 10 mins - 12
- Easy
- Suitable for home freezing
Ingredients
| 1 medium egg | |
| 65g Greek yoghurt | |
| ½ tsp vanilla extract | |
| 100g Juvela Gluten Free White or Fibre Mix | |
| 80g Juvela Gluten Free Pure Oats | |
| 70g soft brown sugar | |
| ½ tsp baking powder | |
| ½ tsp cinnamon | |
| ½ tsp salt | |
| 50g chocolate chips |
Method
- Add the egg, yoghurt and vanilla extract to a bowl and mix well. Set aside.
- Add the remaining ingredients to a separate bowl and mix well.
- Add the wet mixture to the dry and mix until fully combined.
- Leave the batter in the fridge for 30 minutes to chill.
- Take a small portion of the batter and roll it into a ball, then place it onto a lined baking tray/air fryer tray and press into a cookie shape using your hands. Repeat with the remaining batter.
- Cook in a preheated oven for 12 minutes at 180°C/160°C Fan/Gas Mark 4 (or 10 minutes in an air fryer at 180°C) Enjoy warm or once cooled.
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