Thank you, Chocolate-Covered Katie, for keeping me in classic desserts, despite a mostly vegan diet. This chocolate chip cookie recipe is great for multiple reasons–it mixes up super-fast, it bakes in about 8 minutes, and it only makes 6-8 cookies, so you’re not left with the temptation of 2 dozen cookies in the house. That said, these cookies are delicious and guiltless enough that even if you did eat a few, it’s not that many calories.
Take note that since the batch is so small, any alterations in the amount or type of ingredients will drastically alter the final result. For example, if you use all white flour or all oat flour, the cookies taste different. I’ve made this recipe four times so far, and each time the cookies have looked and tasted different. They’ve always been tasty, but different textures and appearances. If you compare the appearance of my cookies in the photo above to the photos at Chocolate-Covered Katie’s site, you’ll see they look quite different. Note: I made my own oat flour by throwing some old-fashioned oats in the Vitamix blender.
- ⅓ cup plus ¼ cup flour (I used ⅓ cup all-purpose plus ¼ cup oat)
- ¼ tsp baking soda
- 2Tbsp to ⅓ cup chocolate chips (I used mini chocolate chips because that’s what I had on hand)
- 2 Tbsp brown sugar
- 2 Tbsp white sugar (I used a stevia packet and another tbsp brown sugar instead)
- ½ tsp vanilla extract
- 1 Tbsp oil (I used Smart Balance oil) –don’t substitute applesauce
- 2-3 Tbsp non-dairy milk
- Preheat oven to 375 degrees.
- Mix dry ingredients well, then add in wet ingredients.
- Form cookies and bake 7-8 minutes.