1/3cupneutral (flavorless) oil or melted butteravocado, vegetable, or melted coconut oil*
1/4cupmaple syrup
2Tbspunsweetened applesauceany mashed fruit or puree works here
1tspvanilla extract
2Tbspcoconut sugar or granulated sugar
1/4tspfine saltomit if using salted butter
1/4tspcinnamon (optional)
1/4tspbaking powder
1/4tspbaking soda
1/2cupquick-cooking (instant) oatssee note for sub
1/2 cup plus 2 Tbspwhole wheat, all-purpose, or gluten-free flour
2Tbspground flax seed (flax meal)or an extra tablespoon of flour
2Tbsphemp seeds (hemp hearts)or any very finely chopped nuts or seeds
3Tbspmini chocolate chips, divided
Instructions
Preheat oven to 350 degrees. Line a baking sheet pan with parchment paper or spray lightly with oil/non-stick spray.
In a large bowl, mix oil, maple syrup, vanilla, applesauce, and coconut sugar. Add the remaining ingredients, including only 2 tablespoons of the mini chocolate chips (the other tablespoon with be reserved to place on top of the cookies). Mix until everything in the bowl is combined.
Use a teaspoon to make small balls of the dough then place them on the baking sheet. Top each ball of dough with a few mini chocolate chips then press down lightly to flatten the cookie.
Bake until lightly golden around the edges, 8 to 10 minutes. Cool then store in an airtight container at room temperature for 5 days or freeze for up to 2 months.
Notes
*I like the flavor (or lack of flavor) of refined coconut oil best in this recipe, but any of the oil/butter options above will work well.
If you only have regular rolled oats, place them in a food processor or blender and pulse until they are broken down into smaller bits then measure a 1/2 cup.
You can leave out the chocolate chips or replace them with any cookie additions you like (just make sure the mix-ins are small enough to fit into the mini cookies).