One spatula, one bowl, you, your kitchen, some basic ingredients… is all that is required to make these cookies happen… Now run to the kitchen!
Hello I created a basic vegan 4-ingredient cookie dough formula and I’ve been all about it.
It’s not a “skinny” cookie formula because after much experimentation folks, I’ve decided, there’s no such thing as a skinny cookie. Reduce the fat, they become cake-y, reduce the sugar they become crumbly: There’s no winning, so I give up!
Cakey cookies? No thank you. There’s no worse offense than being handed a muffin top when what you wanted was a cookie. In my book, at least.
My formula is not a skinny cookie formula, but it’s a healthy-ish cookie formula. It uses whole grain fibers that stabilize your blood sugars (no craving infinitely moar cookies after eating these), no refined sugars, and it even contains some protein!
Here’s the formula:
- Coconut oil (makes cookies crispy on the outside)
- Almond butter (makes cookies soft on the inside + add a little protein)
- Maple syrup or honey (sweetens the cookies and makes them chewy)
- Flour (so many flours are acceptable here, whole wheat, all purpose, oat flour, gf all purpose, anything but almond/coconut)
- Mix ins. Chocolate, nuts, raisins, oats…
You mix these in a bowl and bake. That’s it!
Isn’t that crazy?
- You don’t need a stand mixer.
- You don’t need to cream anything.
- You don’t need to even really know which ingredients to put first.
- You don’t need to chill your dough.
- You don’t need to use any refined sugars.
You simply change up the composition of these things to get different cookies! Want thick and chewy? Use more flour! Want thin and crispy? Use less flour! Like that!
And here’s my latest formula cookie: Thin and crispy chocolate chip cookies. They have been the perfect little treat after lunchtime to go with my tea. Since they’re thin and wide you get lots of sweet bites out of them.
I don’t know, I started having so much fun with this formula! And I want you to get in on this fun. Because me+cookies is fun but me+you+cookies is a par-tay.
Small-batch Thin and Crispy Cookies
Ingredients
- 1 tbsp coconut oil (14 g)
- 2 tbsp nut/seed butter (32 g)
- 3 tbsp maple syrup (63 g)
- 1/4 tsp vanilla extract
- 1/4 cup + 2 tbsp flour (45 g) gf all purpose if desired
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1/4 cup chocolate chips (45 g) minis work best, or you can chop the regular ones
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a bowl melt your coconut oil (I use 30 sec in the microwave).
- Add almond butter, maple syrup, vanilla and blend until smooth.
- Add flour, make a well in the center and add baking soda and salt. Mix these into the flour (I use the tip of my spatula).
- Fold in the flour until cookie dough is formed.
- Fold in chocolate chips.
- Scoop cookie dough, make balls between your palms and flatten on the parchment paper. The more you flatten the thinner cookies will be.
- Bake for 10 or so minutes until edges are brown. Let cookies cool most of the way on the cookie sheet before handling.
Notes
- Store these cookies in a slightly cracked container in room temperature or refrigerate them.
- They will harden in the fridge due to the coconut oil but will be soft again as they come back to room temp. You can always microwave one for 10 seconds too!