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cookie - Dark chocolate oatmeal thins


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Rate this recipe 4.7/5 (3 Votes)
cookie - Dark chocolate oatmeal thins 1 Picture


  • 1 cup oats- coarsely ground
  • 3 tbs buckwheat flour (or other mild GF flour)
  • 1 tbs ground chia/flax
  • 3 tbs rapadura
  • 1/4 heaped tsp salt
  • 1 tsp cinnamon
  • Pinch chilli powder
  • 2 tsp cocoa powder
  • 1/4 heaped tsp baking powder
  • 2 tbs softened coconut oil
  • 1 tsp vanilla extract
  • Up to 1/4 cup soy milk to mix
  • 3 tbs cacoa nibs


Adapted from


Step 1

Process the oats (or just use coarse oatmeal) and add all ingredients other than the soy milk. Process/pulse to combine and achieve a crumbly mixture. Add the soy milk a little at a time to reach a slightly sticky dough that holds together well.
Roll thinly (approx. 3mm thick) on a silicone or parchment lined and floured baking sheet and use a cookie cutter to make circles. Or slice and overlay to form crosses before baking to use for the ‘Halloween graveyard’.
Bake at 180C for approx. 10-12 mins until just beginning to turn golden at the outside edges.

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