There’s something special about a cookie that’s both wholesome and indulgent. These oat and chocolate digestive cookies hit that sweet spot—light and crispy with the earthy flavor of oats, balanced by the richness of dark chocolate. They’re simple enough to whip up on a lazy afternoon, but elegant enough to enjoy with a cup of tea or coffee when you want to feel just a little fancy.
I love making these whenever I’m craving something sweet but don’t want to go overboard. They remind me of those classic packaged digestives, only fresher, lighter, and more satisfying because you made them yourself.
Why You’ll Love This Recipe
- Crispy texture with a chocolate finish: The thin oat base gives you that delicate crunch, and the chocolate coating adds the perfect bittersweet note.
- Healthier indulgence: Using oat flour and stevia keeps things a bit lighter than your average cookie recipe, without sacrificing taste.
- Simple process: No complicated steps—just mix, roll, bake, and dip.
Ingredients
- 140 g oat flour
- 25 g rolled oats
- 80 g butter, softened
- 1 egg yolk
- 1 teaspoon stevia (or your preferred sweetener)
- 80 g dark chocolate (at least 85%)
Step-by-Step Instructions
- Mix the base: In a bowl, cream together the softened butter, stevia, and egg yolk until smooth. This step is key for texture—don’t skip the creaming.
Tip: If your butter isn’t soft yet, leave it out for 20 minutes or microwave it for just 5–10 seconds (but don’t melt it). - Add the oats: Stir in the oat flour and rolled oats until you get a moldable dough. It should come together easily without sticking to your hands.
- Prepare the oven: Preheat your oven to 180°C (350°F).
- Shape the cookies: Roll out the dough between two sheets of baking paper until very thin. Cut circles with a 6 cm cutter (or even the rim of a glass if you don’t have one).
- Bake: Place the cookies on a parchment-lined baking tray and bake for about 10 minutes, or until lightly golden. Let them cool completely on a wire rack.
- Chocolate finish: Melt the dark chocolate in the microwave in 30-second intervals, stirring each time until smooth. Dip one side of each cookie into the chocolate and, if you like, drag a toothpick across the surface to create that classic grid pattern.
Tips for Success
- The thinner you roll the dough, the crisper your cookies will be—don’t be afraid to go thin!
- Dark chocolate works beautifully here, but if you prefer a sweeter bite, swap in milk chocolate.
- Store in an airtight container once the chocolate sets; they’ll keep for up to a week.
Serving Ideas
These cookies are wonderful on their own, but I especially like pairing them with a hot drink. A strong espresso makes the chocolate taste even richer, while a cup of chamomile tea balances the sweetness. You could even crumble them over yogurt or ice cream for a quick dessert.