-
Prep time
10 minutes
-
Cook time
35 minutes
-
Serves
1
Author Notes
I love me a good handheld "meal", and these oatmeal softbake cookies topped with a plum whipped cream and dark chocolate drizzle are no exception 🤤 the best part is that these can double up as a breakfast and a dessert, depending on your mood!
Do visit:
https://www.seulfood.com/breakfast/plum-and-oats
https://www.instagram.com... —Rewati Kulkarni
Ingredients
- Group A: Cookies
-
6 tablespoons
rolled oats
-
4 teaspoons
AP flour
-
1/4 teaspoon
vanilla extract
-
1/4 teaspoon
baking powder
-
1/2 teaspoon
chia seeds
-
1 teaspoon
coconut oil
-
1 teaspoon
honey
-
1/4 teaspoon
salt
-
1
small egg
- Group B: Plum whipped cream + chocolate sauce
-
2 tablespoons
melted dark chocolate
-
1/3 cup
heavy cream, whipped to stiff peaks
-
1 1/2 teaspoons
powdered sugar
-
1
ripe plum
Directions
-
Preheat the oven to 350 F. Mix all the ingredients in a bowl to form a sticky dough. Divide the dough into 3 small portions or 2 large portions. Roll the dough into balls, and then flatten them out slightly before placing on a parchment lined baking tray. Bake for 30 minutes. Cool on a rack and drizzle with melted chocolate before serving.
-
While the cookies are baking, make the plum whipped cream: Purée the plum in a blender. Sieve the purée to retain just the sauce and discard the skin and any chunky bits. Fold the plum sauce and powdered sugar into the whipped cream till uniformly combined. Top off the breakfast cookies with as much whipped cream as you like.
See what other Food52ers are saying.