Photo of Chocolate oaty digestives by WW

Chocolate oaty digestives

Points® value
Total Time
30 min
15 min
15 min
A great snack with a crisp crunch, these oat-packed biscuits can be coated with white, dark or milk chocolate – whichever you prefer.


Low Fat Spread

40 g

Caster Sugar

40 g

Egg, whole, raw

1 medium, raw

Ground Ginger

½ teaspoon(s), level

Wholemeal Flour

50 g

Porridge oats

65 g

Baking powder

1 teaspoon(s), level

Dark Chocolate

50 g, chopped


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a baking sheet with baking paper.
  2. In a large mixing bowl, cream together the spread and sugar using a hand-held electric whisk or wooden spoon. Beat in the egg, a little at a time, until combined.
  3. In a separate bowl, combine the ginger, flour, oats and baking powder. Make a well in the centre and add the spread and egg mixture, then gently stir together – taking care not to overmix.
  4. Spoon 12 walnut-size balls of the mixture onto the prepared baking sheet, leaving space between them to spread out, then flatten slightly with the back of the spoon. Bake for 12-15 minutes until golden brown. Allow to cool slightly, then transfer to a wire rack to cool completely.
  5. When the biscuits have cooled, melt the chocolate in a heatproof bowl set over a pan of boiling water, or in the microwave. Dip one half of each biscuit in the melted chocolate, then return to the wire rack to set.


For a slightly chewier cookie-like result, switch to demerara or light brown soft sugar instead of caster. The biscuits will keep in an airtight container for up to 4 days.