Digestive Style Oat Cookies

DifficultyBeginner

A delicious healthier take on that unique digestive cookie taste and crumb.

I've landed on these amazing cookies kind of by mistake one day while trying to put together a quick snack for both little guy and myself in those post-partum days that still feel like a haze!

Anyway, the result was a delicious crunchy, rich yet just sweet enough cookie/biscuit that very much reminds me of that yum aftertaste of digestive cookies that have you fishing in the box for more! Little guy had a blast drizzling & dipping them in chocolate and some colourful sprinkles, and I seriously enjoyed the yum coffee companion the next morning. They are now a staple in our house.

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Yields10 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 1 cup whole wheat flouror all-purpose, or a 1:1 gluten free flour
 1 cup oats
 ¾ cup coconut sugaror any other granulated sugar
 1 tsp baking powder
 1 pinch salt
 3 tbsp melted coconut oilyou can use butter instead if you don't mind dairy, or ghee
  cup tahinican be replaced with a nut butter or seed butter
 1 egg
 1 tsp vanilla extract
1

Grind the oats in a food processor, and mix in the flour, sugar, baking powder and salt.

2

Beat the egg, and mix in the oil, tahini and vanilla.

3

Pour the wet mix over the dry, and combine with your hands to get your dough (if too dry add a few drops of water). Let it rest for an hour.

4

Form into balls and press into thin discs, or roll between parchment paper and shape using cookie cutters.

5

Place on baking paper and bake in a preheated oven at 180 degrees for 10mins, or until bottom turns golden. Let cool completely before decorating and storing.

6

For the chocolate drizzle, I melted a 70% dark chocolate bar with a tbsp of coconut oil. Allow the cookies to cool down before coating.

Ingredients

 1 cup whole wheat flouror all-purpose, or a 1:1 gluten free flour
 1 cup oats
 ¾ cup coconut sugaror any other granulated sugar
 1 tsp baking powder
 1 pinch salt
 3 tbsp melted coconut oilyou can use butter instead if you don't mind dairy, or ghee
  cup tahinican be replaced with a nut butter or seed butter
 1 egg
 1 tsp vanilla extract

Directions

1

Grind the oats in a food processor, and mix in the flour, sugar, baking powder and salt.

2

Beat the egg, and mix in the oil, tahini and vanilla.

3

Pour the wet mix over the dry, and combine with your hands to get your dough (if too dry add a few drops of water). Let it rest for an hour.

4

Form into balls and press into thin discs, or roll between parchment paper and shape using cookie cutters.

5

Place on baking paper and bake in a preheated oven at 180 degrees for 10mins, or until bottom turns golden. Let cool completely before decorating and storing.

6

For the chocolate drizzle, I melted a 70% dark chocolate bar with a tbsp of coconut oil. Allow the cookies to cool down before coating.

Digestive Style Oat Cookies