No-Butter Gooey Everything Cookie Tart
Cookies are my favorite. So I'm always looking for new ways to take a classic cookie and switch it up to transform it into another, much larger and grander version of a cookie.
There are cookie skillets. We've done that once, in the form of a brown butter chocolate chip skillet cookie. And there are cookie bars. And cookie cups.
But I've never done a cookie tart before. And so, the time has come.
Presenting, the no-butter gooey everything cookie tart. A gooey cookie dough made with oil instead of butter and packed with everything and spread into a tart pan and baked in the oven to emerge as a giant cookie tart. Yes please.
We have a few things to discuss. First, the "no-butter" part.
When I make a dessert without butter, I usually use coconut oil as the replacement. Coconut oil makes cookies really rich and flavorful and dense. But this everything cookie doesn't require coconut oil.
You can use good ole vegetable or canola oil for this tart, which is cheaper and easier to procure than coconut oil. And your cookie tart will be just as rich and flavorful. Winning.
I've posted quite a few no-butter cookie recipes on the blog. In fact, my recipe for no-butter chocolate chip cookies is the most viewed page on this blog. I've even posted a no-butter everything cookie recipe before as well. But this everything cookie tart is very different from those everything cookies.
I like this tart a lot more. Because it's so much more goooooooey.
Which brings us to the "gooey" aspect of this cookie tart. This ain't no dry, crumbly cookie recipe. This is a gooey, soft, under-baked, almost raw in the center cookie recipe. The kind of dessert where you dig right into the baking dish with a spoon instead of cutting proper, neat slices out of it. Just the way I like it.
And now, for the "everything" situation.
We've got chunks of melty, dark chocolate (or chocolate chips, for those that can't be bothered).
And crunchy, hearty, earthy quick oats. Which add an extra depth of flavor to this gooey cookie tart.
And chopped nuts. Whichever type you like best. For crunch and nutty flavor.
And shredded, sweetened coconut. For even more flavor and texture contrast.
There's no granulated sugar in this cookie tart. Just brown sugar. Being that this dough gets dumped right into a tart pan, you don't need to worry about this cookie tart looking deformed or spreading too much or too little like you do when you're dealing with individual cookies.
So you can use all brown sugar, which imparts more flavor and moisture than white sugar, because you don't need to be worrying about the dough structure, which white sugar helps with.
And there's also honey in this recipe. Which you don't typically find in your everyday cookie recipe. But if you're the type that likes your cookies chewy, start considering honey more often. Honey is very helpful for that chew. So thanks, honey.
Talk about an easy and quick recipe. Just look how short the instructions are below. Mix all your ingredients together in a single bowl, drop the dough into a greased tart pan, and bake the cookie tart for 16 minutes.
And then dig in. Consider adding ice cream and chocolate syrup into the mix. And a spoon too. Cuz, like I may have mentioned, this no-butter everything cookie tart is gooey. In which case a spoon will probably come in handy.
No-Butter Gooey Everything Cookie Tart
Yield: 9-11" cookie tart
1 cup packed flour
1 cup quick oats
1 cup chocolate chunks/chips
3/4 cup chopped nuts
1/2 cup sweetened, shredded coconut
1/2 cup light brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup canola, vegetable, or melted coconut oil
4 tablespoons honey
2 teaspoons vanilla extract
Preheat oven to 350 F. Grease a 9-11 inch tart pan.
In a large bowl, stir together the first 8 dry ingredients, through salt.
Add in the egg, oil, honey, and vanilla extract and mix everything together until just combined.
Press dough into prepared tart pan. Sprinkle more chocolate chunks on top if desired.
Bake cookie tart until edges and top are just golden, about 16-19 minutes. Allow tart to cool and harden before slicing, or dig right into pan while cookie tart is still hot. Serve with ice cream if desired.
