Damn, that’s a long title, but I think that the cookie deserves it to be honest:
You can make yourself a deep-dish, semi-healthy cookie/blondie thing for only you (so you can fix that late night cookie craving), it basically only takes 15 minutes and one dish (you mix it up in the dish it’s baked in).
So we’re doing this, yeah? You’re in. Good. Step by step I’ll take you through the ‘anatomy’, if you will, of this cookie:
–Deep-dish: well, that’s what it is, it’s baked in a dish, that’s deep for a cookie! It’s more like eating a blondie to be honest, but that doesn’t sound as good..
–Single-serve: it makes enough cookie for one person (if you baked it like a cookie, it’d probably be like 2 medium cookies..that’s one serving right!? right?)
–Salted: salt in it, salt on it. Salt. As we all know, salty-sweet is delicious and has to come up at least twice a month.
–Whole Wheat – I used whole wheat flour! Who would have even guessed? Just making it a little bit better for all of us 😉
–Chocolate chip cookie – …I think you’ve got that
–Vegan – not an egg in sight! I also used coconut oil to keep it vegan, but if you’re a butter person go for it, I’ve tried it and it’s just as delicious.
–Gluten free variation – right, so I tried the recipe out just straight up substituting ground almonds for flour. It didn’t work out. It was incredibly delicious but more like eating caramel rather than a cookie. So I made a few changes; reducing the sugar and using almond butter instead of coconut oil (less fat = less gooey, I figured), and oat flour (just ground up oats) and it worked!
–Peanut Butter Cookie variation – following on from those gluten-free adaptations to the original recipe, I used peanut butter instead of almond butter, to make a peanut butter cookie! Wooh!
-The gluten free, nut butter variation can be made using whole wheat or a.p. flour too, it’s just not as gooey as the coconut oil version.
Healthyish Single Serve Chocolate Chip Cookie (Vegan)
- 1 1/2 tsp coconut oil or neutral oil (or butter, if not vegan)
- 1 tbsp brown sugar or coconut sugar
- 1 tbsp maple syrup, golden syrup or agave syrup
- 1/4 tsp vanilla extract
- 1/8 tsp flaky salt , (plus more for sprinkling)
- 1/8 tsp baking powder or bicarbonate of soda
- 2 tbsp + 2 tsp whole wheat flour
- 1 to 2 tbsp chocolate chips or chopped chocolate (vegan if needed. I go for 70% cocoa)
- Put the first 3 ingredients into a ramekin/any small oven proof dish thing. Put onto a baking tray and then into an oven which is preheating to 350°F (180°C), for 1 minute (just so the coconut oil melts).1 1/2 tsp coconut oil or neutral oil, 1 tbsp brown sugar or coconut sugar, 1 tbsp maple syrup, golden syrup or agave syrup
- Add the vanilla, salt, baking powder, and flour – stir in (easier if your ramekin/dish has high edges. If it's too hard to mix, just pour the contents into a small bowl, mix and smooth into the ramekin/dish).1/4 tsp vanilla extract, 1/8 tsp flaky salt, 1/8 tsp baking powder or bicarbonate of soda, 2 tbsp + 2 tsp whole wheat flour
- Smooth the dough in the dish and scatter over the chocolate chips, pressing them in slightly. Sprinkle on some fleur de sel and bake for 7-10 minutes, until golden brown but still squidgy in the centre. Eat while still warm.1 to 2 tbsp chocolate chips or chopped chocolate
- MAKE AHEAD: You can make the cookie dough and leave it (covered) in the fridge for up to 3 days before baking (it improves the flavour too, as we well know!)
- If using a neutral liquid oil instead of coconut oil or butter, you can skip the melting-in-the-oven step.
- You can safely reduce either the sugar or maple syrup by 1 or 2 tsp, it just won’t be as soft or sweet (I like the dough sweet because I use really bitter chocolate)
Gluten free single serve chocolate chip cookie:
- replace coconut oil with 2 tsp of neutral nut butter (e.g. almond, pecan) for chocolate chip cookie, or with peanut butter for a peanut butter cookie
- reduce brown sugar to 2 tsp
- use oat flour (made with gf oats) or ground almonds instead of whole wheat flour.
Single Serve Peanut Butter Cookie (Vegan):
- replace coconut oil with 1 tbsp peanut butter. If you want more of a neutral flavour, use a nut butter like almond, cashew, pecan or tahini instead.
- reduce brown sugar to 2 tsp
- reduce whole flour to 1 tbsp + 2tsp