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  • Vegetarian
  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free

These cookies are packed with oats, coconut and crunchy pepitas. You can whip up a batch in just 30 minutes, making them the perfect after-school surprise for the kids.

  • Makes1, makes 50 pieces
  • Cook time10 minutes
  • Prep time20 minutes
Oat choc cookies served in a baking dish with chocolate drizzle over the top


  • 1 1/2 tbs chia seeds
  • 1 cup (150g) plain flour
  • 1 cup (90g) rolled oats
  • 1/2 cup (40g) desiccated coconut
  • 1/2 cup (110g) unrefined rapadura sugar
  • 1/4 cup (50g) pepitas (pumpkin seeds)
  • 100g butter, melted, cooled
  • 50g dark chocolate, chopped
  • Melted dark chocolate, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line 2 large baking trays with baking paper. Whisk the chia and ⅓ cup (80ml) water in a small bowl until combined. Set aside, stirring occasionally, for 15 mins or until thick.
  2. Step 2

    Combine the flour, oats, coconut, sugar and pepitas in a large bowl. Make a well in the centre. Stir in the butter and chia mixture and use your fingertips to combine. Stir in the chocolate.
  3. Step 3

    Roll 2-tsp portions of the oat mixture into balls. Place on the lined trays and flatten slightly. Bake for 10 mins or until cookies are light golden. Transfer to a wire rack to cool completely. Drizzle with the melted chocolate.