Description
This single-serve oatmeal chocolate chip cookie is chewy on the inside with a crisp and crunchy edge. And like all my cookie recipes, it’s lightly sweetened with honey, keeping it refined sugar-free and healthy.
Ingredients
Scale
Wet Ingredients
- 1 heaping tbsp Sunflower butter
- 1 tbsp Honey
- 2 tsp Almond milk
- ¼ tsp Vanilla extract or Vanilla paste
- ¼ tsp Baking powder
- ⅛ tsp Baking soda
- ⅛ tsp Kosher salt
Dry Ingredients
- 4 tbsp Spelt flour ((love One Degree Organics sprouted spelt flour))
- 2 tbsp Rolled oats
- 2 tbsp Chocolate chips ((recommend the date-sweetened chocolate chips from Hu Kitchen))
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with a small piece of parchment paper.
- In a mixing bowl, add in all of the wet ingredients and whisk well.
- Add in the spelt flour and gently fold into the wet ingredients until just combined. Finally, sprinkle in the rolled oats and chocolate chips and mix to combine.
- Roll the dough into a ball and place on the parchment paper. Gently squish down the dough and form it into a round cookie shape, about ½" thick. Keep in mind that the cookie won't spread too much when baking, so much sure it's as round as you can make it.
- Bake in the oven for 8 minutes and once done, let cool for 2-3 minutes.