Small Batch Oatmeal Chocolate Chip Cookies
A recipe that yields just 4 cookies! They're thin, crispy on the edges, gooey in the middle, and perfect for sharing with someone you love!
Ingredients
- 1/4 cup soft/room temperature virgin coconut oil*
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup white whole wheat flour**
- 1/4 cup quick-cooking oats
- 1/4 cup roughly chopped chocolate I'm a dark chocolate fan, but use whatever you love!
Instructions
- 1. Put coconut oil, maple syrup, and vanilla into a small bowl and stir well to combine, mixing with a spoon until they're fully incorporated and creamy (it may looks weirdly chunky for a few seconds while the maple syrup and oil resist blending together, but they will get nice and creamy eventually!). Add all remaining ingredients and stir to combine.
- 2. Place bowl of cookie dough in the fridge to chill while you preheat the oven to 350 degrees Fahrenheit. While you wait, line a sheet pan with parchment paper (just for easier clean-up, not actually necessary to prevent them from sticking!).
- 3. When oven is preheated, scoop the dough into 4 even balls and spread out on the cookie sheet. Bake for 8-10 minutes, or until cookies are flattened and golden around the edges, but still soft in the middle. Let cookies cool on the pan for 5 minutes before eating, to help them hold their shape better!
- 4. Leftovers keep well at room temperature for up to 5 days, though I suspect you won't have any trouble getting rid of all four of these cookies on the day you bake them.
Notes
*If your coconut oil isn't soft at room temperature, run the sealed jar under hot water for a minute to soften it up before using (or measure out the coconut oil and microwave in 5-second intervals until soft, but not melted). These cookies are also great with 1/4 cup of softened butter instead!
**White whole wheat has the same nutrition profile as traditional whole wheat, but a much milder flavor and more delicate texture. If you don't have any on hand, all-purpose flour works just as well here, as does half regular whole wheat and half all-purpose.
**White whole wheat has the same nutrition profile as traditional whole wheat, but a much milder flavor and more delicate texture. If you don't have any on hand, all-purpose flour works just as well here, as does half regular whole wheat and half all-purpose.