RECIPE
9 INGREDIENTS7 STEPS25MIN

Single-Serving Deep Dish Chocolate Chip Cookie

5.0
5 Ratings
Edible Perspective
Food photographer. Recipe developer. Blogger {Edible Perspective}. Author {Baked Doughnuts for Everyone}. Adventure seeker. Colorado lover.
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!

25MIN

Total Cooking Time

9

Ingredients
Food photographer. Recipe developer. Blogger {Edible Perspective}. Author {Baked Doughnuts for Everyone}. Adventure seeker. Colorado lover.
Ingredients
US / METRIC
Servings:
1
Serves 1
2 tsp
Unrefined Coconut Oil
2 tsp
Brown Rice Syrup
1 1/2 tsp
Muscovado Sugar
1/4 tsp
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
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Directions

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Step 1
Preheat your oven to 350 degrees F (175. degrees C) and take out a 3 or 4-inch ramekin dish.
Step 2
In a small bowl mash the Unrefined Coconut Oil (2 teaspoon), Brown Rice Syrup (2 teaspoon), Muscovado Sugar (1 1/2 teaspoon), Vanilla Extract (1/4 teaspoon), and Baking Powder (1/8 teaspoon) together until creamy. Do not use melted coconut oil.
Step 3
Add the Gluten-Free Rolled Oats (3 tablespoon), Oat Flour (1 tablespoon), and Almond Flour (1 tablespoon), then mash with a fork until a dough forms that is sticky and holds together.
Step 4
Mix in the Vegan Dark Chocolate Chips (1 1/2 tablespoon).
Step 5
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.
Step 6
Remove from the oven and let cool for at least 7-10 minutes. The cookie will firm up and become chewier as it cools.
Step 7
Serve slightly warm or fully cooled. The cookie will stay chewy when fully cooled.

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