Single-Serving Deep Dish Chocolate Chip Cookie

Preheat your oven to 350 degrees F (175. degrees C) and take out a 3 or 4-inch ramekin dish.

In a small bowl mash the Unrefined Coconut Oil (1/2 Tbsp) , Brown Rice Syrup (1/2 Tbsp) , Muscovado Sugar (1/2 Tbsp) , 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.