This post is written in partnership with The Quaker Oats Company. Thanks for supporting everything that makes nutrition happen!
One of my favorite things to do during the holidays? Make ALL the cookies! While I make a variety of different cookie recipes year round, my favorite flavors during December are all things chocolate paired with peppermint – like these chocolate oat flour cookies! I made them using Quaker’s Quick 1-Minute Oats, blended into an oat flour (you can read all about oat flour, here!).
Keeping oats stocked in my kitchen allows me to use it as a base for any recipe – which is why it’s always a top ingredient I recommend on any grocery list! You’ll be able to use it in both savory recipes and sweet ones like this and still get 100% whole grains. Plus, you can find Quaker oats anywhere and it’s a cost effective way to get in good nutrition since ½ cup of oats contain Vitamin B1, magnesium, phosphorus, and manganese – all essential vitamins and minerals our bodies need.
Check out the video to see how easy it is to include oats into your holiday season. They also make a great homemade gift too – just find a pretty box to put them in and gift away!
- 2 ½ cups oat flour (2 ½ cups quick oats, blended into a flour)
- ½ cup unsweetened cocoa powder
- ⅓ cup unsweetened applesauce
- ¼ cup light brown sugar (or coconut sugar)
- ¼ cup olive oil
- 2 eggs
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp peppermint extract
- ⅓ cup dark chocolate chunks
- ⅓ cup crushed candy canes or peppermints (optional as topping)
- Pre-heat oven to 350F. Line a baking sheet with parchment paper or silicone baking sheet.
- In a large mixing bowl, combine oat flour, cocoa powder, brown sugar, baking soda, and salt.
- In a separate mixing bowl, combine olive oil, eggs, applesauce, and peppermint extract. Mix to combine into a creamy consistency.
- Add liquid mixture to dry ingredients and mix until just combined. Dough will be sticky.
- Place in freezer for 10 minutes to allow dough to set.
- Scoop 1 tbsp of dough and roll into balls. Press down with your palms to flatten the top.
- Press 3-4 chocolate chunks over each cookie.
- Bake for 11-12 minutes until cookies set (will still be soft in the middle) and remove immediately.
- Add optional crushed candy cane pieces right on top immediately out of the oven (as desired) and allow to cool completely before serving (around 15 minutes).
- You can store cookies in an airtight container for up to 3 days, or keep them in the freezer and store up to 2 months.
