Lindt Chocolate Oat Cookies
A crispy, buttery healthy well balanced biscuit perfect for after school snack, last minute breakfast that can be broken into chucks and added to some yogurt or dunked quietly into a hot cuppa, while the kids are sleeping. I truly believe in eating balanced foods. They will keep for several weeks in an airtight container.
Lindt Chocolate Oat Cookies


  • 1 cup of oats
  • 3/4 cup flour
  • 1 cup of desiccated coconut
  • 1/2 cup of roughly ground almonds
  • 1/4 to 1/2 cup of chopped dark Lindt chocolate
  • 125 grams butter
  • 4 tbsp honey
  • 3/4 tsp baking soda
  • 1 tbsp boiling water


  1. Preheat oven to 175 degrees C.
  2. In a large mixing bowl, combine oats, flour, almonds, coconut.
  3. Heat a pot on the stove top with butter and honey until butter melts. Remove from heat and stir in baking soda and water.
  4. Pour butter mixture into the dry ingredients and mix together.
  5. Roll teaspoon sized mixture into balls and place on trays, and flatten with your fingers or with a spatula. Allow room for spreading. The mixture will feel very buttery but that is OK.
  6. Bake for 15 minutes until they are golden. Cooking time can vary from oven to oven, so watch them. You want the cookies to be dark golden in colour.
  7. Allow to cool on the trays (they will harden on cooling).