Mini Chocolate Chip Cookies

You know what they say:  Everything is better when it’s mini.

I can assure you that these cookies are no exception.  Chewy, soft, and bursting with melty chocolate.

But I know what you’re thinking.  Why would I want a mini cookie instead of a big cookie?  I have the answer, my friends.

Not taking the cuteness factor into consideration (because I already mentioned that), there are many reasons that mini cookies can be better than big cookies.  First of all, get ready for a cookie rant.  I put lots of thought into my cookies, and I’ve decided to share all that with you today.  Really, you should feel honored.

So anyway, point one.  It’s usually only considered “OK” to eat two big cookies.  More and you start looking a bit weird, like you’ve got some crazy cookie obsession (not that that’s always a bad thing, but some people tend to give you strange looks, trust me, I know).  However, with mini cookies you can eat so many.  Five, six, seven, twenty-two!  So maybe not twenty-two, but you get the idea.  Way more cookies to eat!

Also, mini cookies make a good topping.  For what you ask?  Everything!  Ice cream, yogurt, toast, more cookies.  You can pretty much throw them on anything that you wish was more cookie-ish.  Although maybe adding these cookies to your broccoli is a bad idea… let’s keep the veggies, veggies, k?  I’m one to talk though, with my cauliflower brownies and beet cakes.  Whoops?

Just make mini cookies will you?  I’ll love you if you do.  See, look below.  The heart cookie says it all!

Mini Chocolate Chip Cookies

  • 1 cup oat flour
  • 1/4 tsp baking soda
  • pinch salt
  • 2 tbsp turbinado sugar
  • 2 tbsp honey
  • 3 tbsp milk
  • 2 tbsp applesauce
  • 1 tsp vanilla
  • 1 tbsp coconut oil, melted
  • 1/3 cup chocolate chips
Preheat oven to 350F.  Mix together first four ingredients in a large bowl.  Add honey, milk, applesauce, vanilla, and oil, and mix to form a dough.  If dough seems too thick, add a bit of milk.  Mix in chocolate chips.  Drop about 1 tsp of dough onto a lined baking sheet, and repeat until all dough has been used.  There should be about 24 cookies when all the dough is gone.  Bake for 5-7 minutes, keeping a close eye on the cookies to avoid burning.  They are done when the tops are firm and golden, and the bottom are slightly browned.  Let cool completely before removing from baking sheet.  Store cookies in an airtight container.

Revisited Recipe of the Day:

Chocolate Cookie Dough Baked Oatmeal Bars

6 Comments

  1. Natalie Pyle

    August 8, 2013 at 9:08 am

    PLEASE post macros with your recipes if you know them!! Your recipes all look fantastic but I have to count calories so I can’t make them unless I know the macros 🙁

    1. SS

      August 8, 2013 at 10:31 am

      I’m sorry for the inconvience, I can try to include them more in the future. For the time being, I’ve found that this website is helpful for calculating nutrition labels. Just plug in the ingredients and number of servings.

      http://caloriecount.about.com/cc/recipe_analysis.php

  2. Lacey @ Life Hands You Limes

    August 8, 2013 at 6:46 pm

    Oh my gosh thank you. I had THE BIGGEST craving for chocolate chip cookies last night but was too lazy to actually make some. Also I was like, in an “eat ALL the cookies” mood and didn’t trust myself around a full batch of big ones. so I ended up making a batch of cookie dough dip (garbanzo style) but these, minis, are a wonderful idea and look awesome!

    1. SS

      August 9, 2013 at 11:44 am

      I totally get you about the cookie craving thing. Happens to me all the time, and I just want cookies!! Cookie dough dip sounds like a great idea to solve the problem. And thanks!

  3. ij

    August 11, 2013 at 1:58 am

    *drool*, these look so good. I’m down!!

    1. SS

      August 11, 2013 at 8:59 am

      I’m glad you think so!

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