Ces Biscuits à l'avoine et au chocolat are simple, healthy cookies rich in protein and fiber, and made with no dairy, no eggs, and no added sugar.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
Vous aimez cette recette ?
Laisser un commentaire ci-dessous ou rendez-vous sur notre site page Facebook où je réponds à (presque) tous les commentaires, notre Page Instagram pour trouver l'inspiration, ou notre Pinterest pour sauvegarder des recettes !
Biscuits à l'avoine et au chocolat
Ces Biscuits à l'avoine et au chocolat are simple, healthy cookies rich in protein and fiber, and made with no dairy, no eggs, and no added sugar.
Impressions hors ligne
Évaluation
Partager sur Facebook
Pin
Enregistrer dans l'e-mail
Portions: 9 biscuits
Calories: 176.8 kcal
Ingrédients
- 1 tasse Banane mûre écrasée - (remarque 1)
- ¼ tasse Beurre de cacahuète (non salé) - (remarque 2)
- ⅓ tasse Poudre de cacao sans sucre
- 1 ½ tasses Flocons d'avoine à l'ancienne - (remarque 3)
- 3 Cuillères à soupe Graines de Chia - (remarque 4)
- 2 Cuillères à soupe Lait d'amande - (remarque 5)
- ⅓ tasse Les pépites de chocolat - (remarque 6)
Optionnel
- ⅓ tasse Chopped Pitted Dates - for sweeteness
- 1 cuillère à café Extrait de vanille
- ¼ tasse Sucre de noix de coco - if bananas are not ripe enough
Instructions de Pose et d'Entretien
- Préchauffer le four à 350 ° F (180 ° C).
- Line two large cookie sheets with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- Mash the bananas and pack them in a 1-cup measuring cup to measure precisely.
- In a large mixing bowl, combine all the ingredients: mashed banana, peanut butter, cocoa, oats, chia seeds, milk, chocolate chips, and any optional ingredient you choose to add.
- Stir with a rubber spatula until fully combined, and a sticky chocolate cookie dough forms. If too dry, add a little more milk to bring together.
- Use a cookie dough scoop to form 9 large cookie dough balls. Place each ball onto the prepared baking tray, leaving one inch of space between each of them. They won't extend in the oven; the shape you give now is the shape you get after baking.
- The dough is sticky, and that's normal. Lightly oil the back of a fork and press down each cookie dough balls slightly to form a round cookie shape. if the sides cracks as you press wet your fingers and pat to form a nicely round cookie.
- Bake the cookies for 20-24 minutes at 350°F (180°C) until dry on top.
- Let the cookies cool on the cookie sheet for 15 minutes. They firm up as they cool down. Don't touch them. Sprinkle a few more chocolate chips on top, and let them melt for a boost of sweetness.
- Transfer them to a cooling rack for 30 minutes.
Remarques
Remarques 1: This is equivalent to 3 medium bananas. Use ultra-ripe bananas with black skin to prevent the cookies from being bitter due to the amount of cocoa powder. If not that ripe, add 1/4 cup to 1/3 cup granulated sugar like date sugar, sugar, or coconut sugar to up the sweetness. Make sure you mash and pack the amount of mashed banana in the measuring cup, and sweep off excess to measure with precision. Swap for unsweetened applesauce if preferred.
Remarques 2: You can swap peanut butter for cashew butter, almond butter, or sunflower seed butter as a nut-free option.
Remarque 3: Quick oats also work. Use gluten-free certified oats if needed or swap for quinoa flakes – you will need a little more as they absorb moisture a bit less.
Remarques 4: Chia seeds are used as a binder. They contain a lot of fiber that adds texture, chewiness, and brings ingredients together. The only possible swap is flaxseed meal.
Remarque 5: Or any type of milk, like oat milk, soy milk, or coconut milk.
Remarque 6: Or chopped walnuts, pecans, pistachios, or dried fruits like chopped pitted dates for a boost of sweetness.
Mode FourJ'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.
Stockage Vous pouvez les conserver jusqu'à une semaine au réfrigérateur dans une boîte à biscuits. Vous pouvez également les congeler dans des sacs en silicone et les décongeler la veille à température ambiante.
Alimentation
Servir: 1gâteau | Calories: 176.8kcal | Glucides: 24.3g | Protéine: 4.9g | Graisse: 8.3g | Gras saturé: 2.5g | Graisses polyinsaturées: 2.2g | Gras monoinsaturés: 2.4g | Gras trans: 0.01g | Sodium: 7.9mg | Potassium: 262.2mg | Fibre: 4.9g | Sucre: 7.8g | Vitamine A: 18.2IU | Vitamine C: 2.2mg | Calcium: 49.8mg | Fer à repasser: 1.5mg | Magnésium: 66.7mg | Phosphore: 142.7mg | Zinc: 1.1mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
Il vous suffit de quelques ingrédients simples pour réaliser cette recette. Voici comment les choisir et les interchanger.
- Banane mûre écrasée – This ingredient is the primary binder and sweetener. The cookies get all their sweetness from the banana’s natural sugars, so using bananas that are super ripe – the “ugly” ones with black skin – is key to preventing a bitter taste from the cocoa powder. If your bananas aren’t ripe enough, you can boost the sweetness by adding a quarter to a third of a cup of a granulated sweetener like coconut sugar or date sugar. You can also use unsweetened applesauce as a substitute for a different flavor profile.
- Beurre d'arachide – This adds fat and flavor, giving the cookies a rich, chewy texture. For a nut-free option, you can swap it with cashew butter, almond butter, or sunflower seed butter.
- Poudre de cacao sans sucre – This gives the cookies their rich chocolate flavor and color without any added sugar.
- Flocons d'avoine à l'ancienne – These are the base of the cookie, providing structure, chewiness, and a big boost of fiber. Quick oats also work, but rolled oats will give a more traditional chewy texture.
- Graines de Chia – These act as a binder, helping to hold the cookies together. They also add a lot of fiber and a nice chewiness. The only good substitute here is flaxseed meal.
- Lait d'amande – This adds moisture to the dough to make sure all the ingredients combine into a sticky consistency. You can use any milk you have on hand, like oat milk, soy milk, or coconut milk.
- Les pépites de chocolat – These are a classic choice for added texture and sweetness. You can use semi-sweet chocolate chips for a big boost of sweetness, or go for a 70% to 85% dark chocolate chopped into chunks for a lower-sugar option. You can also swap them for chopped nuts like pecans or walnuts.
How to Make Chocolate Oatmeal Cookies
Conseils de pâtisserie de Carine
Permettez-moi de partager quelques conseils supplémentaires pour des biscuits parfaits.
- Mind Your Measurements – Make sure you measure your mashed banana by packing it tightly into the measuring cup. This helps you get a precise amount, which is important for the cookie’s final texture.
- Ne pas trop cuire – These cookies will stay soft, so they’re ready when they look dry on top and have firmed up slightly. Since they don’t get golden, look for a matte finish instead of a glossy one.
- Laissez-les se reposer – After baking, let the cookies cool completely on the baking sheet. They are very delicate and soft when they come out of the oven, but they firm up as they cool. Moving them too early can cause them to fall apart.
- Add-in Versatility – This is a great base recipe that you can customize! You can stir in other ingredients like chopped dates, chopped nuts, or even a teaspoon of vanilla extract to change the flavor.
Do you have a fabulous carrot cake resipe .
Sure, check it ici.
Thank you for the recipes look forward to getting your recipes for delicious bread , basic bread ,
Thank you, you can find all my bread recipes ici
Will definitely make these cookies.
Do you have a resipe for bread ,
I have plenty recipes for bread, sweet bread, quick bread, use the search function on the page to find them all.
Cela a fonctionné exactement comme écrit, merci !
I am so happy you love that!
Shouldn’t you hydrate the chia seeds before adding them?
No, you add the seeds dry.
Hi! I’ve made a different recipe from your amazing website for work each day this week! I’ll make these for Thursday with chocolate chips and chopped up white chocolate peppermint kisses.
Thank you SO much for baking so many of my recipes! I look forward to hear your feedbacks on these cookies!
Hi there! What would you suggest using instead of oats? Unfortunately can’t eat oats.
You can use quinoa flakes, you might need more as it doesn’t absorb the liquid as much.
I want to add unsweetened coconut. should add more milk?
I am pretty sure you can safely manage to stir in up to 1/3 cup without adjusting anything else.