Some days, one just needs a picker-upper. Today is one of these days. Nothing really dramatic or crazy happened, just that it has been a long week already. And to top it off my babysitter did not show today when I had planned to go down to the office. So I thought, okay let’s enjoy the afternoon and head down to the beach then! So we went, only to be caught by a fast arriving storm, which turned the sky from a clear blue to black in 10min. We run home, well, I ran , pushing the little man in the stroller, but we still got wet. Anyway, today is one of those days when chocolate chips need to be put to good use.

The chocolate chips I use here are the mini kind and they are allergen-free. Since we are on a dairy-free, egg-free and nuts-free diet, this is my go-to ingredient for anything that calls for chocolate. We also just eat them as is and they are delicious.

Oatmeal chocolate chips cookie

Wet ingredients
1/3 cup sunflower seed butter
2tbsp vegetable oil
1/2 cup sugar
1/3 cup dairy-free milk (I use a mix of coconut milk and flax milk)
1 tsp of vanilla extract

Dry ingredients
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup rolled oats
1/2 cup chocolate chips

Heat the oven at 425°C. Whisk the wet ingredients together in a large bowl until smooth. Mix the dry ingredients in a separate bowl. Add the dry ingredients to the wet and mix with a wooden spoon.
Line a baking sheet with parchment paper. Spoon the cookie dough onto the parchment paper with a tablespoon. Unlike regular cookies, these cookies do not spread out and will stay the size as you have spooned them, so there is no need to space them too far apart.
Bake in the oven at 425°C for 8min.

Cool the cookies on a rack. Enjoy!
The cookie dough can also be frozen on the cookie sheet (already in cookie form). When frozen, transfer to a Ziploc bag. They can be baked at a later time when in need of an emergency cookie.