Single-Serving Deep Dish Chocolate Chip Cookie

This Single Serving Deep Dish Chocolate Chip Cookie is slightly crisp on the edges, soft in the center, and so easy to make. You can even bake this recipe into 4 cookies, so it's perfect for sharing too!

Total Time

25min

5.0

5 Ratings

Author: Edible Perspective

Servings:

Ingredients

•

2 tsp

Unrefined Coconut Oil

•

2 tsp

Brown Rice Syrup

•

1 tsp

Muscovado Sugar

•

1/4 tsp

Vanilla Extract

•

1/8 tsp

Baking Powder

•

3 Tbsp

Gluten-Free Rolled Oats

•

1 Tbsp

Oat Flour

•

1 Tbsp

Almond Flour

•

1 1/2 Tbsp

Vegan Dark Chocolate Chips

Cooking Instructions

Preheat your oven to 350 degrees F (180 degrees C) and take out a 3 or 4-inch ramekin dish.

In a small bowl mash the Unrefined Coconut Oil (2 tsp) , Brown Rice Syrup (2 tsp) , Muscovado Sugar (1 tsp) , Vanilla Extract (1/4 tsp) , and Baking Powder (1/8 tsp) together until creamy. Do not use melted coconut oil.

Add the Gluten-Free Rolled Oats (3 Tbsp) , Oat Flour (1 Tbsp) , and Almond Flour (1 Tbsp) , then mash with a fork until a dough forms that is sticky and holds together.

Mix in the Vegan Dark Chocolate Chips (1 1/2 Tbsp) .

Press firmly into the ramekin dish then top with a small pinch of flaked sea salt and bake for 11-13 minutes [for a 4-inch ramekin] or less/more depending on your texture preference. For a 3-inch ramekin bake for 15-17 minutes.

Remove from the oven and let cool for at least 7-10 minutes. The cookie will firm up and become chewier as it cools.

Serve slightly warm or fully cooled. The cookie will stay chewy when fully cooled.

Nutrition Per Serving

CALORIES

403

FAT

20.1 g

PROTEIN

6.9 g

CARBS

50.4 g