Mini cookies are great, right? When things are mini it’s just a fantastic excuse to eat more of them. At least, that my excuse. But they’re also great for the kids who don’t need a massive cookie at the end of a meal. And they pack well in lunches. So Mini Chocolate Oat Cookies are well-loved by our herd and, I hope they’re just as popular with yours, too!
Any good mini cookie needs a good portion of mini chocolate chips. I use the Enjoy Life brand because they’re a perfect size, taste like regular chocolate chips, and are available at any of the grocery stores in my area. Next, I wanted these cookies to be filling in little tummies so that if they’re having a little after-meal treat it also helps fill in any cracks left by a dinner that wasn’t full of their favorite foods. Not that I ever make something my kids don’t like… I’m rolling my eyes big time here if you could only see. Hence, the filling oat flour. It’s lighter in volume than wheat flour, but keeps these cookies gluten-free and still tasting oh so good.
Substitutions
Peanut butter – Almond or cashew butter can be substituted here. I haven’t tried these with sunflower seed butter but it would likely work just fine as a nut-free option.
Coconut oil – You can sub this out for apple sauce if you’re after an oil-free version. It changes the texture a noticeable amount, but they’re still delicious. I make this sub at home sometimes because I like to sneak in extra fruit for oil in things we eat often.
Coconut sugar – Cane, brown or granulated sugars are 1:1 swaps here.
Oat Flour – Generally speaking, you can substitute all-purpose flour for oat flour. But, you need to substitute by weight. All-purpose flour weighs more than oat flour, so you’ll end up with hockey pucks for cookies if you try to make this sub by volume.
These Mini Chocolate Oat Cookies are
- Packed with chocolate chips
- GF, Vegan
- Easy to make
- Seedy
- Nutty
- Spiced
- Packable
- Snackable
- Kids pleasing
- Delicious!
If you make these Mini Chocolate Oat Cookies, let us know how it went! Leave a comment or rating below and follow us on Instagram for more vegan deliciousness #plantednoshery. However you found our little slice of the internet, we’re so glad you’re here. Enjoy!
Mini Chocolate Oat Cookies
Ingredients
- ⅓ cup Sunflower seeds
- ¾ cup Rolled oats (65g) Use certified GF if needed
- 1 cup Oat flour (90g) See notes for link to making your own
- 2 Flax eggs See notes
- ½ cup Natural peanut butter, unsalted *runny and smooth
- ½ cup Coconut sugar
- ¼ cup Coconut oil
- 1 tsp Baking powder
- 1 tsp Cinnamon
- ½ tsp Baking soda
- ½ tsp Nutmeg
- ½ cup Dairy free chocolate chunks
- ½ tsp Sea salt
Instructions
- Preheat the oven to 350°F and prepare the Flax Eggs (see notes below).
- In a small non stick pot, melt the peanut butter and coconut oil over medium low heat, stirring frequently. Remove from heat as soon as the coconut oil melts. Do not overheat.
- Combine the oats, oat flour, sunflower seeds, baking soda, baking powder, salt, cinnamon, nutmeg and coconut sugar in a mixing bowl. Stir well to combine.
- Add the prepared flax eggs to the peanut butter mixture and stir to combine evenly. Then, pour the just melted peanut butter/coconut oil/flax egg mixture over the dry ingredients. Fold everything together until evenly combined and a dough comes together.
- Touch the dough to ensure it isn't warm from the peanut butter mixture. If it is, let it cool to the touch first, then fold in the chocolate chips. If the dough is warm, the chocolate chips will melt and and cookies won't have chocolate chunks.
- Use teaspoons or your hands to form small cookie dough balls about 1" in diameter. Place the cookie dough balls on a lined baking sheet, and flatten to half their height with your fingers. The cookies can be placed fairly close together, as they do not expand with baking.
- Bake for 13-15 minutes at 350°F. Once finished, let cool for 10 minutes to set before digging in. Enjoy!
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