These cookies ended up being my happy little accident and I’m not even mad.
They taste absolutely delicious. Every time Tom came into the kitchen, he would grab one and put whipped cream on it. We have an unhealthy obsession with whipped cream btw. Don’t judge.
This is a 1, 2, 3 kind of recipe. So easy!!
And the best part… No dairy, no eggs. Eat it raw if you’d like!
I didn’t mean to blend the oats as much as I did. But like I said, it’s my happy little accident.
To make gluten free or vegan, use GF oats and swap the chocolate chips.
Chocolate Chip Oat Cookies
Ingredients
- 1½ cups Rolled Oats or Quick Oats
- ¼ tsp Salt
- ½ tsp Baking powder
- 1 tbsp Vanilla
- ½ tsp Baking Soda
- ¼ cup Packed Brown Sugar
- Unsweetened Vanilla Cashew Milk
- ¼ cup Miniature Chocolate Chips
Instructions
- Preheat oven to 350F
- Blend the oats in a food processor or magic bullet until mostly flour with some oat pieces left.
- In a bowl mix together all dry ingredients (including the oats).
- Once combined, add in the butter and vanilla and a splash of milk (literally a splash)
- Combine as much as you can and add milk in little at a time until it reaches a cookie dough texture.
- Mix in chocolate chips last and save a some to top the cookies with.
- Form into little balls and place on a greased cookie sheet.Press down gently to slightly flatten themPress remaining mini chips into the tops
- Bake for 10-12 minutes or until a golden brown color.Let cool before you transfer them to a container or eat! They will fall apart.
Notes
Makes 12 cookies
Macros’s 16c/5f/2p
I enjoyed mine still slightly warm with a glass of unsweetened vanilla almond milk. It was the perfect balance.
Store in an airtight container!
I guarantee these will be your new go to.
