SINGLE SERVE DEEP DISH CHOCOLATE CHIP COOKIE
These gluten-free, dairy-free, egg-free, and refined sugar-free deep-dish chocolate chip cookies are the healthy cookies of my dreams! They’re a little bit crispy on the outside, while still soft on the inside —, with plenty of chocolate chips and even a molten chocolate pocket, courtesy of a couple extra pieces of chocolate squares stuffed inside.
Servings: 2
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
Don't be afraid to underbake this - since there are no eggs, the dough is safe to eat!
Nutrition
Calories: 1237kcal | Carbohydrates: 110g | Protein: 28g | Fat: 83g | Saturated Fat: 26g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 750mg | Potassium: 859mg | Fiber: 15g | Sugar: 69g | Vitamin A: 22IU | Calcium: 224mg | Iron: 11mg