Warming and tasty chewy ginger chocolate chip cookies made with oats and spelt flour. They’re simple to prepare and easy to eat with the added bonus that they create minimal washing up. Chocolate ginger biscuits are one of the nation’s favourites and these are an excellent oaty variation.
Like the majority of Brits, ginger in biscuit form is one of my favourites too. Combine that with chocolate and I’m in heaven. Last month I made a batch of Delia’s crystallised ginger oat biscuits for a MacMillan coffee morning. It wasn’t the first time I’d made ginger biscuits with oats, but I’d forgotten how good they were. In fact they were so tasty I was hard pressed to hand the batch over.
Those chunks of chewy flavoursome crystallised ginger raise them to something above a humble oat biscuit and give a certain air of sophistication. I was determined to make a batch for ourselves as soon as possible. Only this time with added chocolate.
Ginger Chocolate Chip Cookies
In the end, I made two batches of these oaty ginger chocolate chip cookies. For both of them, I changed Delia’s recipe even more considerably than I did originally, both in quantities used and ingredients. I swapped out the plain flour for my wholemeal spelt flour for a start.
The first lot I made with the organic ginger chocolate bar featured below. I thought it would also be interesting to add lemongrass extract to the mix. So I used one drop of my Holy Lama extract to give a subtle but not too prominent note.
For the second batch, I went for straightforward crystallised ginger and ordinary dark chocolate. Both work well and I’ve given the two versions in the printable recipe you’ll find further down the post. They’re the perfect cookie, crisp on the outside and chewy in the middle.
Warming, chewy and flavoursome these oat ginger chocolate chip cookies make excellent autumnal comfort food. In fact they are just what’s needed on a miserable dreich day, of which we seem to be having rather a lot lately. They’re also excellent packaged up as Christmas cookie gifts. They proved popular when I included them in one of my Christmas hampers anyway.
Seed and Bean Just Ginger Chocolate Bar
One of the Seed & Bean bars I was sent recently was Just Ginger, a 58% dark chocolate bar flavoured with ginger. It had quite a strong flavour which both CT and I really liked, but I thought I’d try not to demolish the bar immediately and use some of it in these biscuits instead of the crystallised ginger.
The chocolate was a strange mix of smooth and grainy, which made for a particularly interesting but not unwelcome texture. Left on the tongue to melt, warmth slowly seeps through the mouth and down the back of the throat and lasts for some time after the chocolate has disappeared. This is yet another dark chocolate bar which gets a big thumbs up from me. If you want to explore any of the Seed & Bean chocolate*, Amazon has most of the bars for sale.
Other Oat Cookies You Might Like
- Apple & chocolate chip cookies
- Chocolate chip oat cookies
- Coconut & fennel chocolate chip cookies
- Coffee chocolate chip cookies
- Cranberry white chocolate cookies with walnuts
- Crunchy peanut butter cookies
- Festive cookies in a jar
- Spelt, rye & berry cookies
Thanks for visiting Tin and Thyme. If you make these chewy cookies with oats, ginger and chocolate, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’re after more biscuit ideas, you might like to take a look at some of the other recipes in my Biscuits & Cookies category.
Ginger Choc Chip Oat Biscuits. PIN IT.
Oaty Ginger Chocolate Chip Cookies
Oaty Ginger Chocolate Chip Cookies
- 120 g salted butter
- 1 tbsp golden syrup
- 75 g demerara sugar
- 120 g wholemeal spelt flour
- ½ tsp baking powder
- 120 g rolled oats
- 60 g dark ginger chocolate – chopped into small pieces
- 1 drop lemongrass extract (optional)
- 40 g dark chocolate - chopped into small pieces
- 30 g crystallised ginger - chopped into small pieces
- 1 tsp ground ginger
- Melt the butter and syrup in a large pan over gentle heat.
- Remove from the heat, add the sugar and stir.
- Add the oats, sift in the flour and baking powder and stir again until just mixed. Then stir in the ingredients from either version A or version B.
- Place heaped teaspoons of the mixture well apart onto a large lined baking tray and press down with the back of the spoon to flatten slightly.
- Bake at 180℃ (350℉, Gas 4) for about 12-15 minutes when the tops should be golden, but not overly brown. Allow to cool on the tray for a few minutes, then transfer onto a wire rack to cool completely.
Comfort food is the theme for this month’s Biscuit Barrel over at I’d Much Rather Bake Than … It’s hard to find a biscuit more comforting than an oaty ginger one, especially with added chocolate. So I’m sharing these with Laura.
These chewy choc chip mouthfuls make ideal cookies for these cool autumnal days. You can also make them with the kids when it’s wet and miserable outside. So I’m sending them off to Vanesther at Bangers & Mash for #FamilyFoodies because this month the theme is cooking with kids.