Chocolate Oat Crumble Cookies

May 17, 2015

These biscuits are an adaptation of the Oat and Almond Crumble Cookies recipe from things {we} make. I have replaced the flaked and ground almonds from the original recipe with cocoa powder and chocoloate chips.


  • 4 oz Plain Flour
  • 3 oz Porridge Oats
  • 4 oz Soft Butter
  • 4 oz Soft Brown Sugar
  • 2 teaspoons of cocoa powder
  • Handful of chocolate chips
  • 1 tbsp Milk (less or more depending on the quantity sufficient to mould mix together)

Before You Begin

Weigh out the sugar and chocolate chips and put them in a bowl to one side and get the milk out ready – the mix can get sticky when rubbing in the butter or adding the milk.

Preheat the oven to 180 degrees C.


Rub the butter into the flour, oats and cocoa powder until crumbly.

Mix in the chocolate chips and sugar.

Add the milk and start to squash the mixture firmly into balls a little bigger than a golf ball; I find scooping the mix out in a table spoon gives me the right amount of mixture.

Flatten the balled mix between your palms a little to flat them.

Place them on baking parchment on a cookie sheet.

Bake at 180 degrees C for 10 minutes and then take them out of the oven and press each hot cookie with a fork.

Return to the oven for 5-6 minutes more; unlike the oat and almond cookies you can’t tell when these are going golden around the edges due to the cocoa making them brown so a little guesswork will be required for when they are ready.

Remove from the oven allow to cool on the tray for five minutes; the biscuits will be very crumbly when first removed from the oven.

Use a spatula to remove the biscuits from the tray and place on a wire cooling rack to cool further.