I had a hankering for chocolately oat/digestive biscuits, and I’m now struggling to keep my hands off these. Fortunately there’s only a tablespoon of sugar in the whole lot, so they’re a perfectly reasonable snack that I predict are going to be made pretty regularly. Dark chocolate makes them taste more grown up and, I think, makes the chocolate go further. It’s also much lower in sugar and higher in nutrients…I’ll definitely be drizzling or dipping a future batch of these in extra dark chocolate.

Makes 12

Ingredients
75g dark chocolate chips, at least 70% cocoa, or just a bar of dark chocolate chopped small
1 tablespoon cocoa powder
50g pinhead oatmeal
50g rolled oats
120g wholemeal flour
1 teaspoon baking powder
1 tablespoon dark brown sugar
1 egg
1 large ripe banana, thoroughly mashed
1 teaspoon vanilla extract or paste
75g butter or coconut oil, melted

Method
Preheat the oven to 180C / gas mark 4. Line two baking trays with greaseproof paper.

In a large bowl, mix together the dry ingredients: flour, oats, cocoa powder, baking powder, sugar.

In a separate bowl, whisk together the wet ingredients: mashed banana, vanilla, melted butter, egg.

Stir the wet ingredients into the dry ones, and then stir through the chocolate chips.

Dollop tablespoons of mixture onto the lined trays, and spread the mix out to make flattened discs. Bake for around 15 minutes until well browned and crisp around the edges.