Whole grain oatmeal chocolate chip cookie for one with very little added sugar. Eggless, nut-free, and vegan-friendly!
Well, I am on a single serve dessert kind of roll, heh?
I can’t help it. I love fresh treats, and I love the act of creating them, so I am always drawn to the ‘for one’ portions.
During a time I should be posting my garlic mashed potatoes or healthy pumpkin custards, I am here with a large, comforting cookie that is (of course) both healthy and low in added sugar.
This little ditty has been my crutch during an intense time of change.
I recently moved out of a home I spent five years in, which is the longest our family has lived anywhere.
Though we definitely upgraded, I found myself intensely sad over the relocation, and in dire need of comfort.
My husband, good movies, and chocolate all qualify for the job!
I’ve been after a good single serve cookie for a while now, and though I recently posted this recipe, I wanted to try my hand at a version outside of a ramekin.
Most have been too crumbly or dry, but this one has been consistently good!
I enjoy topping it with a drizzle of fresh coconut cream, which I get from making my Homemade Coconut Milk, or a big spoonful of this Peanut Butter ‘Frosting’.
It’s a really great recipe that has been putting a smile on my face. 🙂
Delicious, whole grain cookie for one that is made with oats and spelt.
- 1/4 cup oat flour
- 1 Tbsp oats
- 1 Tbsp spelt or whole wheat flour
- 1/8 tsp sea salt
- 1/16 tsp baking soda
- 1/2 tsp sugar (I use coconut sugar)
- 2 tsp oil (I like coconut or avocado)
- 1 tsp applesauce
- 1/2 tsp vanilla extract
- 2 Tbsp milk of your choice
- 2 Tbsp chocolate chips or chopped chocolate
Preheat the oven to 350 degrees.
In a small bowl, mix the flours, oats, salt, baking soda, and sugar.
Mix in the remaining ingredients, stirring until the batter is smooth (reserve a bit of chocolate for the top!).
Line a baking sheet with a small piece of parchment paper.
Pour the batter onto the sheet, creating a cookie shape with your spoon.
Top the cookie with the reserved chocolate.
Bake for 10-12 minutes, until cookie is softly firm to the touch.
Cool a bit and enjoy!
Nutrition facts based on using spelt flour, regular sugar, coconut oil, unsweetened almond milk, and chocolate chips. WW SmartPoints: 15
Notes:
I’ve not tried making this gluten-free, but I imagine an all-purpose GF flour would work fine in place of the spelt/whole wheat.
I like using my Homemade Coconut Milk in this recipe.
My picture-taking may be a bit ‘off’ for a while, as I search my new home for the perfect light. These photos were snapped in my daughters’ bedroom on top of their play kitchen…
Hi!
…hey, whatever works!
In loving memory of our home on Evelyn Avenue. May someone worthy move in and love you as much as we did.
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