SINGLE SERVE DEEP DISH CHOCOLATE CHIP COOKIE
on Feb 16, 2024, Updated Jul 09, 2024
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Who doesn’t love a classic chocolate chip cookie? The only thing that may be better is my Single-Serve Deep Dish Chocolate Chip Cookies – free of gluten, dairy, eggs, and refined sugar!
There are two sides when it comes to baking up the ultimate chocolate chip cookie: Some love a crispy, crunchy cookie while others are all about a chewier, softer cookie. With this healthy single-serve chocolate chip cookie, everyone’s preferences will be satisfied. The exterior is crispy while the interior is soft and warm.
Serve this up for your next date night or girls’ night in — just be prepared to share the recipe with them afterward!
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Pin ItWhy Single-Serve Desserts are THE BEST
There’s something special about having your own personal dessert for you and you alone (check out my 5 Ingredient Chocolate Covered Peanut Butter Mousse if you need more convincing)! That’s why I took the traditional deep dish cookie and plopped it into individual ramekins. You still get the crispy edges along with the soft, molten-like center that is so indulgent.
Kyle and I don’t have to fight over who has the bigger piece or who has the most chocolate chunks. Also, I have to say ramekins make just about every dessert cuter, right? Here’s a link to the ramekins I used.
Of course, if you’re making these for a crowd you can absolutely double or triple the recipe and bake it in a traditional pan. I’d recommend an 8×8 baking dish. Just adjust the time to make sure it’s not too doughy.
Key Ingredients
My healthy spin on the traditional chocolate chip cookie only requires a few ingredients, many of which you likely already have in your pantry.
- Chocolate: Let’s start with the best part, shall we? @hukitchen chocolate has been my go-to for baking and snacking for over 10 years! I love that their chocolate is made with simple, organic, fairtrade, high-quality ingredients. Everything they make is gluten-free, dairy-free, and refined sugar-free. For this recipe, I used a combo of Hu Chocolate Chips and Hu Simple Dark Chocolate because there is NO such thing as too much chocolate in a chocolate chip cookie.
- Flour: Almond flour works fairly well in many gluten-free cookie recipes. (My Vanilla Salted Cashew Butter Cookies are a testament to this as well). I’ve added a tablespoon of tapioca flour to help the ingredients bind together. If you don’t have tapioca, you can swap in arrowroot. It doesn’t bind quite as well when baked but it will still work.
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Pin It- Nut Butter: I prefer the taste of cashew butter in this recipe. My favorites are from @octonutsca and @fixandfogg! Feel free to swap to another nut butter of choice. I find almond butter to be the best substitute here.
- Ice Cream: In my opinion, a scoop of ice cream makes every dessert better. I buy mine from a local Austin brand, @gati.icecream! I love them SO much that I did a collab with them recently. If you don’t live in Austin, buy whatever is your favorite from a local shop or grocery store.
How to Make a Single-Serve Deep Dish Cookies
Preheat your oven to 350°F. Grease 2, 10 to 12-ounce ramekins with cooking spray.
Add your wet ingredients (nut butter, maple syrup, vanilla extract) and coconut sugar to a medium mixing bowl. Beat with a hand or stand mixer until well combined.
In a separate small mixing bowl, add the remainder of your ingredients (almond flour, tapioca flour, baking soda, salt), except the chocolate chips and chocolate squares. Whisk until combined.
Add the dry mixture to your wet mixture and beat until no lumps remain. Stir in the chocolate chips.
Divide the mixture between two ramekins, nuzzling a couple of chocolate squares between the two layers of the mixture. This will give you an irresistible molten chocolate center.
Bake for 24 to 26 minutes, until the top is golden and the cookie is set in the center. Since there are no eggs in the dough, don’t be afraid to underbake this if you like a ooey gooey texture.
Serve warm with a sprinkle of flaky sea salt and a scoop (or two!) of vanilla ice cream. Enjoy!
Other Gluten-Free Desserts You’ll Love
- Gluten-Free Chocolate Chip Cookies
- Chocolate Cake (Gluten-Free, Dairy-Free)
- 5 Ingredient Chocolate Covered Peanut Butter Mousse (Dairy-Free, No Refined Sugar)
- No Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache
- No Bake Pecan Pie Bars
SINGLE SERVE DEEP DISH CHOCOLATE CHIP COOKIE
Ingredients
- ½ cup creamy nut butter (I used cashew butter)
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ⅔ cup almond flour
- 1 tablespoon tapioca flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup dairy-free chocolate chips (I use Hu)
- 4 squares of dark chocolate (I use Hu)
- Vanilla ice cream, for serving
- Flaky sea salt, for serving
Instructions
- Preheat your oven to 350°F.
- Grease 2, 10-12 ounce ramekins.
- Add nut butter, maple syrup, vanilla, and coconut sugar to a medium mixing bowl. Beat until well combined.
- Add almond flour, tapioca flour, baking soda and salt into a small bowl and whisk until just combined.
- Add the dry flour mixture into the wet nut butter mixture and beat until there are no lumps remaining.
- Stir in your chocolate chips.
- Divide your mixture between two ramekins, nuzzling a couple chocolate squares between two layers of mixture.
- Bake for 24-26 minutes until the top is golden and the cookie is set in the center.
- Serve warm with a sprinkle of flaky sea salt and a scoop of vanilla ice cream.
- ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for 12 so I put it in a 9×13 pan. I put 1/2 of the batter down then put a layer of chocolate pieces about every 2 inches then topped with second 1/2 of batter. I baked for 20 min per your suggestion of not over cooking. Family loved it. I served it warm and gooey. Yummm
Sounds delicious, Beth! So glad you all loved it!
Could you make this ahead? And then bake the next day?
Absolutely! The dough will hold great overnight in the fridge.
Is it possible to substitute the almond flour with another Gf flour? I’m also allergic to almonds.
Thank you
Hi, Michelle! I’d recommend trying oat flour. Let me know if you try it!
This is the best cookie recipe I’ve ever made! It feels like you’re eating a cookie cake from the mall but it’s made with high quality ingredients you can feel good about. Chewy, sweet but salty and so easy!!! I want to make this every night.
So happy you loved it, Elena! Thank you!
Olivia, all of your recipes are amazing! This is my first of your desserts that I’ve tried and we absolutely loved it! Thank you for sharing!
Thank you so much, Caroline! So happy you enjoyed this one. I think you’ll love so many other desserts here on the blog too!
Made it for a family party and it was a hit!
I LOVE THIS!!!!! I just put it in the oven and it is already good! the cookie dough is AMAZING! Thank you sososooo much for this great recipe. My sister is currently dairy free rn, and so she was sad to be missing out on the desserts we were having, so i made her this! Cant wait to make again! thx!! 🙂