Chocolate-Dipped Chewy Cookies
Makes: Makes 26 cookies
  • 9 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • 1½ cups all-purpose flour
  • ²⁄3 cup quick-cook oats
  • ²⁄3 cup coconut flakes
  • 2 heaping tablespoons
  • Flaked or slivered almonds (optional)
  • 11/2 tablespoons chia seeds (optional)
  • ½ cup light brown sugar
  • 1 teaspoon baking soda
  • For dipping:
  • 11/4 cups dark chocolate
  1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  2. Put the butter and maple syrup into a saucepan and gently melt. Meanwhile, combine the flour, oats, coconut, almonds, and chia seeds, if using, in a bowl.
  3. Stir the brown sugar into the butter, turn off the heat, and add 2 tablespoonfuls of water and the baking soda. Make a well in the flour mixture and pour in the melted butter mixture, then stir to combine.
  4. Take small tablespoon-sized amounts and roll into 26 balls. Space them 21/2-in apart on the sheet and then press down lightly about two-thirds with a fork to semi-flatten. Bake for 15 to 20 minutes or until brown. Remove from the oven, leave for 5 minutes, then transfer to a rack to cool.
  5. Melt the chocolate in a bowl over barely simmering water, then dip the cookies halfway into the chocolate and place them carefully on a baking sheet lined with parchment paper. Leave to dry in the fridge or somewhere cold.
  6. Note - Alternative to oats: triticale
Recipe by Bakepedia at