It was supposed to be a recipe for a vegan cake I have recently tried but the ingredients got stuck in delivery. Bummer…
Instead I decided to do another nice and healthy but perfectly delicious recipe. Oatmeal cookies might be a bold choice for Easter but I think it is good to have on your table something sweet that won’t raise your calorie intake by hundreds.
Combine the above with the fact that oats and dark chocolate are good for reducing the risk of heart diseases and high blood cholesterol and you have the perfect excuse to eat two (or even three – one for the road is a must ) of those crispy babies.
Still doesn’t feel like Easter sweets? Well you can always shape them in an egg-like form and decorate with colorful zigzags.
They are so good that this year I plan to bake more and add few to each of the gifts for kids
Oatmeal and Chocolate Easter Cookies
200g brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
0.5 teaspoon bicarbonate of soda
100g dark chocolate
50g white chocolate
Soak the raisins in hot water for 20 minutes. Drain and set the liquid aside.
Preheat the oven to 180C.
Mix oil and sugar. Add one egg along with the water from the raisins. Mix in cinnamon, vanilla extract, sifted flour, soda and a pinch of salt. Add the oats and raisins last.
Put a tablespoon of the cookie dough onto the baking tray (with baking parchment). Leave a lot of space between the cookies as they spread a lot while baking. You may need to bake in few rounds. Bake for 15 minutes until golden (or 20 minutes so they will become crunchier) and leave to cool on the tray for at least 10 minutes before transferring them to a cooling rack.
Melt both chocolates (dark and white) in separate containers. Decorate or dip the cookies in chocolate. Leave for 30 minutes to set (if you can restrain yourself for that long :D).
That’s it folks. Enjoy!