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Chocolate Chunk Oat Cookies
Hello again Toodles Noodles readers, it’s Lydia from Lydia Bakes here again bringing you another yummy recipe. These cookies are an absolute favourite in our house. Everyone I’ve shared the recipe with has kept it as their go-to cookie recipe, once you taste them you’ll know why. The cookies are delicious and chunky, with a bittersweet chocolately kick. The best part is they’re made with oats so they’re filling too! Chocolate Chunk Oat Cookies Recipe by Jo Seagar Ingredients: 250g Butter, softened 3 T Sweetened Condensed Milk 3/4 C Sugar 1 1/2 C Flour 1 1/2 C Rolled Oats 1 t Baking Powder 200g Dark Chocolate, roughly chopped (I use Whittaker’s 50%) Preheat oven to 180 degrees C and line two baking trays with baking paper. Beat butter for about 30 seconds then add the sweetened condensed milk and sugar. Beat until light and creamy. Sift in the flour and baking powder then throw in the oats and chopped up chocolate. Mix together until nicely combined then roll heaped tablespoons full of mixture into balls and place on baking trays. Flatten with a fork (I love the look that gives them!) and cook for 15-20 minutes until golden brown. Cool cookies on wire racks and then try not to eat them all at once, believe me, you'll want to! 
Healthy Zucchini Muffins Post:
These muffins were my go-to Paleo treat. The best part is they’re simple to make (no tricky ingredients) and you can freeze them and eat whenever needed. Oh and they taste great too, which is an added bonus for healthy muffins! They may look savoury, but don’t be fooled they’re actually sweet! I loved eating them warm with almond butter, delicious!
Healthy Zucchini Muffins Recipe by Running to the Kitchen Ingredients 1½ C Ground Almonds 1½ t Baking Soda ½ t Salt 1 t Cinnamon 3 Eggs 3 T Natural Maple Syrup 1 Banana, mashed 1 T Coconut Oil, melted 1 C Grated Zucchini, water squeezed out Instructions
Preheat oven to 180 degrees C and grease a muffin tin with a little coconut oil. Combine ground almonds, baking soda, salt and cinnamon in a small bowl and set aside. In a large bowl, beat the eggs, maple syrup and coconut oil for approx. 2 minutes. Add zucchini and mix until combined. Add dry ingredients and mix until well incorporated. Pour mixture evenly into muffin holes and bake for 12-17 minutes or until skewer inserted comes out clean. Let the muffins cool for 5 minutes then remove and leave to cool on a wire rack.
Healthy Zucchini Muffins Recipe by Running to the Kitchen Ingredients 1½ C Ground Almonds 1½ t Baking Soda ½ t Salt 1 t Cinnamon 3 Eggs 3 T Natural Maple Syrup 1 Banana, mashed 1 T Coconut Oil, melted 1 C Grated Zucchini, water squeezed out Instructions
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