Oatmeal cookies

Ingredients

• 100 ggluten-free oats (use oats with a gluten-free certification seal if the cookies need to be truly gluten-free)
• 60 mlcoconut oil
• 2 tablespoonshoney
• 1 teaspooncinnamon
• 50 gdark chocolate (over 70% cocoa)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160°C.

2. 2

   Mix the oats

   Melt the coconut oil and honey together in a pan. Stir in the oats and cinnamon.

3. 3

   Shape the cookies

   Spoon portions of the oat mixture onto a baking sheet. The mixture will be quite coarse.

4. 4

   Bake the cookies

   Bake at 160°C for 20 minutes.

5. 5

   Cool completely

   Leave the cookies to cool; they firm up as they cool.

6. 6

   Add the chocolate

   Melt the chocolate in a heatproof bowl set over a pan of simmering water. Drizzle it over the cooled cookies, then leave the chocolate to set.

What are oatmeal cookies?

Oatmeal cookies are small baked treats made with oats, which give them a hearty, pleasantly coarse texture. This version pairs them with honey, coconut oil and cinnamon, then finishes them with dark chocolate.

The recipe is listed as Spanish cuisine, though it is best understood here as a simple, quick oat-cookie variation rather than a specific traditional style. Its short ingredient list makes the oat mixture easy to put together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 219 calories, 4g protein, 25g carbs, 13g fat.

The oats and honey provide most of the carbohydrates, while the coconut oil and chocolate contribute much of the fat; the oats and chocolate also supply some protein. Pair a cookie with plain yoghurt and fruit for a more balanced snack.

Choosing the oats

Gluten-free oats: If the cookies need to be gluten-free, check for a certification seal on the packet, as the recipe notes. Oats provide the structure, so expect a mixture that looks grainy rather than smooth.

Bringing the mixture together

Melted base: Warm the coconut oil and honey together, then stir in the oats and cinnamon. Mix until the oats are coated; the recipe does not call for a blended or dough-like mixture.

Spoonfuls: Drop portions onto the baking sheet and keep them in compact mounds. Handle the coarse mixture gently so the portions hold together as well as possible.

Baking and setting

Oven cue: Bake at 160°C for 20 minutes, following the recipe's stated timing. The cookies may still feel soft when they come out, so allow them to cool before judging their firmness.

Cooling matters: The recipe specifically notes that the cookies harden as they cool. Let them cool fully before adding the chocolate.

Melting the chocolate

Gentle heat: Melt the dark chocolate in a heatproof bowl over simmering water, keeping the bowl above the water rather than immersed in it. Stir until smooth, then drizzle it over the cooled cookies.

Set time: Leave the cookies undisturbed until the chocolate is firm. This keeps the topping from smearing when you move or serve them.

Serving ideas

These cookies work well as a small sweet snack alongside tea or coffee. For a more substantial plate, pair one with plain yoghurt and fresh fruit.

The recipe does not specify a serving size for each cookie, so divide the mixture into portions that suit how you plan to serve them.

Recipe notes & tips

• Use oats carrying a gluten-free certification seal if gluten-free preparation is important.
• Stir the oats thoroughly into the melted oil and honey so the mixture is evenly coated.
• Keep the spooned portions compact, as the oat mixture is coarse.
• Wait until the cookies are fully cool before drizzling on the melted chocolate.
• Melt the chocolate gently over simmering water and keep water out of the bowl.

Variations

• Extra cinnamon: Add a little more cinnamon for a warmer spice flavour.
• Orange zest: Stir finely grated orange zest into the oat mixture for a citrus note.
• Nut topping: Sprinkle chopped nuts over the chocolate before it sets.
• Seed topping: Scatter seeds over the chocolate for extra crunch.
• Chocolate pieces: Stir small pieces of dark chocolate into the oat mixture before shaping.

Common mistakes to avoid

• Expecting a smooth dough: The mixture is meant to be grainy, so spoon it into compact portions rather than adding extra liquid.
• Moving them while warm: The cookies firm as they cool, so leave them on the tray until set.
• Adding chocolate too soon: Warm cookies can make the topping run; cool them completely first.
• Overheating the chocolate: Melt it gently over simmering water and remove it once smooth.
• Skipping the gluten-free check: Choose oats with a gluten-free certification seal when needed.

How to store

Once the chocolate has set, store the cookies in an airtight container at room temperature for up to 4 days. If they soften, briefly warm them in a low oven, then let them cool again before serving.

Frequently asked questions