I cannot sing my praises for these four little cookies enough!
They were thrown together at the last second after dinner from a very unstocked pantry. Not only are they healthy, but they were ready in a snap! They were super easy to whip up in less than five minutes. And they were gone even quicker than that.
Proof: these crappy iPhone pics were all I had to time to take before they were gone.
Seriously, these cookies are FANTASTIC. Anytime I need a quick small batch of dessert, these will be my new go-to.
Tiny Batch Oatmeal Chocolate Chip Cookies (vegan)
Inspired by The Greek Fork
Makes 4 cookies
½ cup oats
1½ teaspoon arrowroot starch, tapioca starch, or cornstarch
¼ teaspoon baking soda
a pinch of salt
3 tablespoons brown sugar
1 tablespoon coconut oil
1 tablespoon non-dairy milk (I used almond)
¼ teaspoon vanilla extract
2 tablespoons chocolate chips
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a food processor fitted with a metal blade, process oats, starch, baking soda, salt, and brown sugar until oats are very finely ground, about 1 minute.
- Add oil, milk, and vanilla. Process until the mixture comes together and forms a ball of dough, 1 to 2 minutes, scraping bottom of bowl with spatula halfway through. If dough remains crumbly, add a tiny splash of milk and continue to process. I had to do this!
- Scrape dough into small bowl and stir in the chocolate chips.
- Scoop rounded tablespoonfuls out onto baking sheets, leaving about 2-inches space between each.
- Bake for 8-10 minutes, edges will remain light in color. Set baking sheet on wire rack to cool for 5 minutes. Remove cookies to rack and let them cool completely.