Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Double Chocolate 'Slender Porridge' Oatmeal Cookies
Portable chocolate-flavoured fuel for outdoor adventuring like long cycle trips and hill-walking; those times when carbs are needing to keep the muscles working.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Snack
Cuisine:
American
Servings:
24
cookies
Author:
Elizabeth
Ingredients
85
grams
butter
softened
60
grams
granulated sugar
160
grams
light brown muscovado sugar
1
medium
free range egg
0.5
tsp
vanilla extract
140
grams
plain flour
1
tbsp
cocoa powder
0.5
tsp
baking powder
0.25
tsp
bicarbonate of soda
1
pinch
Shetland sea salt
110
grams
Protein World Chocolate Slender Porridge
20
grams
desiccated coconut
100
grams
dark chocolate
chopped
Instructions
Preheat oven to 375 C/ 190 C/ 170 C fan and line a baking tray with baking paper or a silicone baking mat.
Cream together the butter and sugars until light and fluffy.
Beat in the egg and vanilla.
Sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt in a separate bowl. Stir into the egg mixture until well combined.
Stir in the Protein World Chocolate Slender Porridge, coconut and chopped dark chocolate until well combined.
Form balls of cookie dough about the size of a walnut and place two inches apart on the baking sheet.
Bake in the centre of the oven for 10 minutes, leaving to cool slightly on the baking tray before transferring to a wire rack to cool completely.
Cookies will keep for several days in an airtight container.