If you’re on a diet, the chocolate oat cookies will be a great holiday treat.
It’s a good choice for a family or group that enjoys sharing a meal or snack.
You can even bake them up ahead of time and eat them later in the day.
The cookies have an almond-based filling and a chocolate sauce.
You’ll need to add the chocolate sauce to the cookies to make it melt.
You can make your own chocolate sauce and enjoy it with your cookies.
They’re also easy to make and easy to store.
They are a good option if you have allergies or don’t want to make your cookies at home.
I baked a batch of cookies today and enjoyed them so much I think I’m going to make a batch this weekend.
I also like to make them in batches and freeze them for later.
You could also bake them in advance and freeze it for later use.
You’d still need to take the time to prepare your cookies before you bake them.
If you have leftover chocolate sauce, you could add it to the chocolate cookies to create a creamy, rich sauce.
Here are the ingredients you’ll need for making a batch.
For the chocolate: 1 cup dark chocolate, softened 1 cup cocoa powder 1/2 cup brown sugar 1 cup almond milk 1/4 cup water 1 egg 1 tsp vanilla extract 2 tbsp peanut butter 1 tsp salt 3/4 tsp cinnamon 1 cup rolled oats, at room temperature Directions: In a large bowl, whisk together the almond milk, brown sugar, and cocoa powder.
Add the egg and vanilla and whisk until well combined.
Add in the water, egg, and vanilla, whisking constantly to combine.
Stir in the peanut butter and salt and stir to combine until all the ingredients are incorporated.
Form the dough into a log, about 1 1/8 inches long.
Wrap in plastic wrap and refrigerate at least 1 hour.
Bake at 350 degrees for 20-30 minutes.
Cool completely before using.
Chocolate cookies can be refrigerated for up to 2 days.
To make the chocolate-sauce sauce, combine the peanut butterscotch, almond milk and water in a small saucepan over medium heat until smooth.
Whisk until smooth, and then stir in the vanilla extract.
Bring to a boil, then lower the heat and simmer for 10 minutes.
Remove from heat and cool.
To prepare the cookies: Heat a large skillet over medium-high heat.
Add 2 tbsp of the melted chocolate to the pan, stirring until smooth and caramelized.
Pour the mixture into a baking dish and bake at 350 for 10-15 minutes, or until the top is golden brown.
Cool before serving.
Store in an airtight container.