RECIPE
9 INGREDIENTS7 STEPS25MIN

Single-Serving Deep Dish Chocolate Chip Cookie

5.0
5 Ratings
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Edible Perspective
Food photographer. Recipe developer. Blogger {Edible Perspective}. Author {Baked Doughnuts for Everyone}. Adventure seeker. Colorado lover.
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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
Edible Perspective
Food photographer. Recipe developer. Blogger {Edible Perspective}. Author {Baked Doughnuts for Everyone}. Adventure seeker. Colorado lover.
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
1/2 Tbsp
Unrefined Coconut Oil
1/2 Tbsp
Brown Rice Syrup
1/2 Tbsp
Muscovado Sugar
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 (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.
Step 3
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.
Step 4
Mix in the Vegan Dark Chocolate Chips (1 1/2 Tbsp) .
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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