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