Make this delicious oatmeal chocolate chip cookie for yourself or to split with a loved one! Eggless, nut-free, and delicious!
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.
Most have been too crumbly or dry, but this one has been consistently good!
I enjoy topping this with a drizzle this Peanut Butter ‘Frosting’.
It’s a really great recipe that has been putting a smile on my face.
Recipe tips
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.
Big Oatmeal Chocolate Chip Cookie for One
Ingredients
- ¼ cup oat flour
- 1 Tablespoon spelt or whole wheat flour
- 1 Tablespoon oats
- ⅛ teaspoon sea salt
- 1/16 teaspoon baking soda
- 2-3 teaspoons sugar (I use coconut sugar)
- 2 teaspoons oil (I like coconut or avocado)
- 1 teaspoon applesauce
- ½ teaspoon vanilla extract
- 2 Tablespoons milk of your choice
- 2 Tablespoons chocolate chips or chopped chocolate
Instructions
- 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!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
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.
