These honey-sweetened oatmeal cookies, dipped in semi-sweet chocolate have a satisfying crunch and a delightful twist of chocolatey goodness. Best of all, you only need four wholesome ingredients: oats, honey, butter, and semi-sweet chocolate to make them. Enjoy them for breakfast alongside a refreshing glass of milk or a guilt-free healthy snack throughout the day.
Why you will love these chocolate dipped oatmeal cookies
Gluten-free These cookies are made with a combination of quick oats and rolled oats. Use certified gluten-free oats if gluten intolerant.
One bowl recipe The cookie dough is super easy to make. All ingredients are combined in one bowl easily and quickly.
Rich in fiber Oats are a perfect source of fiber, and this recipe calls for two types of oats – quick oats and rolled oats, which have slightly higher fiber content than quick oats because they remain more of the bran layer, which is rich in fiber.
What is in these chocolate dipped oatmeal cookies
Oats Combination of quick and rolled oats. Quick oats easily soak in the moisture from the butter and honey, and rolled oats make these cookies crunchy and higher in fiber.
Honey Natural liquid sweetener. It can be substituted with maple syrup.
Butter Adds richness and a nice taste to these cookies.
Baking soda Leavening agent
Vanilla extract & salt Add a nice touch of flavor, but it can be omitted.
Chocolate I use semi-sweet chocolate as this is our favorite type of chocolate, but feel free to use your favorite chocolate to dip these cookies in. Milk or dark chocolate will also work.
Other cookie recipes you might like
Cinnamon Roll Protein Cookies (gluten-free)
Chocolate Protein Heart Cookies (gluten-free, egg-free)
Chickpea Flour Ginger Cookies (gluten-free)
Oatmeal Almond Blueberry Cookies (gluten-free & egg-free)
Peanut Butter Chocolate Chip Cookies
Chocolate Dipped Oatmeal Cookies (gluten-free)
Ingredients
- 2/3 cup (65g) quick oats
- 1/3 cup (35g) rolled oats
- 3 tbsp (45g) butter, soften
- 2 tbsp (40g) honey or 1 tbsp (20g) more to taste
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract (optional)
- pinch of salt (optional)
Cover
- 1/3 cup (60g) semi-sweet chocolate
Instructions
- Mix all ingredients in a large bowl until well combined. Form the cookie dough into a ball, flatten it a bit to a disk shape, wrap it in plastic wrap, and refrigerate for about 30 minutes.
- Preheat the oven to 350°F/180°C and line the baking sheet with parchment.
- Remove the dough from the refrigerator and unwrap it. Roll it out between two parchment papers to 1/4 inch thickness. With a 2-inch round cookie cutter, cut out the cookies and place them on the baking sheet.
- Bake for 10-11 minutes or until they get golden brown color.
- Let cool on the baking sheet completely before dipping into the chocolate.
- Melt the chocolate in the microwave for 30 seconds (in the microwave-safe bowl) or use a double boiler. Dip each cookie bottom to melted chocolate, and place it back bottom down on the parchment.
- Let the chocolate set for an hour on the cookies before serving.