Hello there! Thanks for stopping by and checking out my very first post.
I’ve had this blog as a concept for a few years now. My first attempt, though novice, was a great learning experience that taught me a lot. After the first year of really throwing unrefined-self at the internet, I took what I’d learned and decided to take a break, hone my photography skills, and find a niche where I could really connect with people. (If you’re curious, you can learn even more about me here).
I’ve also decided that with so many people stuck at home and the dynamics of cooking and eating having drastically changed in the last two months with COVID-19…it makes even more sense to put myself out there again.
I wanted to create something that would offer a wealth of delicious, inexpensive, simple, and healthy recipes, all guilt-free and easy to replicate. I also wanted a place to be able to share pieces of my minimalist and zero-waste lifestyle, to give a new outlook on cooking and living that would inspire others and provide simplicity, beauty, happiness, and health.
So there’s my sweet little description, and welcome to Plants Not Plastic.
I spent a lot of time deciding what my first recipe should be – I mean, really, if you stick around you’ll find I have a whole schedule of recipes planned, with literally hundreds’ more to share and create (I am the purest definition of a planner) – but this one was an easy pick given its absolute simplicity during the current state of the world.
I created this recipe late one evening when I had a strong craving for chocolate; this is my Achilles heel when it comes to sweets (though who am I kidding, I’m a sucker for pretty much everything when it comes to desserts), so much so that Dan and I have a running joke about the way I often say “I want chocolate” with about the wimpiest, whiniest tone you might imagine.
It’s a simple recipe that serves the exact purpose of fulfilling on a sweet-tooth craving while steering you clear of cheating on your healthy habits for a more decadent and fatty alternative; it has saved me from this bear-trap more times than I can count. The oats will fill you up healthily, while the hints of sugar & cocoa powder (and any – hopefully minor – additional indulgences you add to it) will knock out the junk-food-itch.
Not just that, but the recipe can be scaled up or down depending the situation, finances, or level of ease you’re looking for; you can use just the base four ingredients in their simplest form possible – like I do most often – or you can complicate it as little or as much as your munchies and tummy grumbling sees fit (all detailed below!).
These cookies are:
- Chewy
- Chocolatey
- Easy
- Quick
- And Delicious!
If you make this recipe, tag me on Instagram @plantsnotplastic, drop a comment on my YouTube channel, or connect with through the myriad of other social media platforms.
4-Ingredient Simple Chocolate Oatmeal Cookies
Equipment
- Small mixing bowl
- Non-stick baking pan/sheet
Ingredients
- 1 cup rolled oats [note #1]
- 1/4 cup sugar [note #2]
- 2-3 tbsp cocoa powder
- 1/2 cup water
Optional Ingredients/Alterations
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 tbsp chopped nuts i.e. walnuts or pecans
- 2 tbsp vegan chocolate chips
- 1/4 tsp baking powder if blending oats
- 1/4 tsp baking soda if blending oats
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a medium mixing bowl, combine dry ingredients and stir to combine, then add water and mix well.
- Let mixture sit for ~5 minutes to thicken slightly, then spoon ~2 tbsp size cookies onto a baking sheet
- Bake for 15 minutes, or until cookies appear cooked through
- Remove from oven and let cool 2-3 minutes before removing from pan
- Serve and enjoy!
Video
Notes
- For a more traditional-looking cookie, you can blend the oats in a high-speed blender to make a simple oat flour (if I do this, I like to have a 50/50 mix of whole oats and oat flour)
- If you don't want to use regular sugar, bananas and dates are a great whole food, plant-based alternative (1 whole, ripe, spotty banana or 3 tbsp date syrup). The banana substitution will give you a banana flavor and you’ll end up with something strongly resembling an energy ball rather than a cookie. The date paste or date syrup substitution is admittedly more expensive, but won’t impart an overpowering flavor.
Hi, this reminds me of the fudge no bakes I made all the time. Question, would it be good with 1/4 cup of raw peanut butter in the recipe instead of the nuts? thanks for letting me know.
That sounds delicious and I’m sure they would turn out really good! The peanut butter would probably act as a great binding agent too. I’ll have to try them out this way and get back to you 😉 Or if you try before me, let me know how they turn out.