About the Recipe
Who says indulgent can't be wholesome? These soft and chewy double chocolate oat cookies combine the goodness of SunnyB Natural Sunflower Seed Butter with rolled oats, cocoa and dark chocolate for a deliciously rich treat.
Naturally nut-free and packed with flavour, they're a great option for nut-free school lunchboxes, after-school snacks or sharing with friends over a cup of tea. Simple to make and loved by both kids and adults, this is a recipe you'll come back to again and again.
Ingredients
1 cup SunnyB Natural
2 eggs
100 g date paste
40 g brown sugar
2 tsp vanilla
¼ cup Dutch cocoa
1½ cups oats
1 tsp baking powder
½ tsp cinnamon
½ tsp salt
â…” cup dark chocolate chips
Preparation
Preheat the oven to 175°C (fan bake 160°C) and line a baking tray with baking paper.
If making your own date paste, soak 100 g of pitted dates in boiling water for 15-20 minutes. Drain, reserving a little of the soaking liquid, then blend until smooth, adding 1 tablespoon of the soaking liquid if needed.
In a large bowl, whisk together the eggs, SunnyB Natural Sunflower seed butter, date paste and vanilla until smooth and well combined.
Add the rolled oats, cocoa powder, brown sugar, baking powder, cinnamon and salt. Mix until evenly combined.
Fold in the dark chocolate chips.
Let the mixture rest for 15–20 minutes to allow the oats to absorb moisture and firm up the dough.
Scoop about 2 tablespoons of the mixture onto the prepared tray for each cookie, leaving space between them. Flatten each cookie slightly with the back of a spoon or your hand, as they won't spread much during baking.
Bake for 13–15 minutes, or until the edges are set and the centres are still slightly soft.
Allow the cookies to cool on the tray for 10 minutes, then transfer them to a wire rack to cool completely.