Recipe: Single-Serve Deep Dish Chocolate Chip Cookie

Treat yourself to this single serving healthy chocolate chip cookie recipe! #glutenfree #dairyfree #grainfree #refinedsugarfree

Yes, you heard it right. A single-serving deep dish chocolate chip cookie that’s also gluten-free, grain-free, dairy-free, and refined sugar free. I think everyone experiences that moment of weakness, late at night, when you just want something sweet. And what better than a recipe that only makes one, guilt-free cookie? It would also be a fun project for you and some friends to each create your own personalized cookie. Heck, replace chocolate chips and nut butter with M&M’s and peanut butter if that’s your thing! This is a great recipe for a portion controlled dessert, and the ingredients are flexible to suit many dietary restrictions. So go ahead, treat yourself!

Yield: 1 serving(s)

Ingredients

2 teaspoons smooth almond or cashew butter*
1 tablespoon mild-tasting honey
2 teaspoons coconut palm sugar
1/4 teaspoon vanilla
2 tablespoons almond flour
1 1/2 teaspoons coconut flour**
Pinch of baking soda
Pinch of sea salt
Sprinkling of chocolate chips

Directions

Preheat oven to 350 degrees F.
In a ramekin or small, rimmed dish, put the nut butter, honey, coconut sugar, and vanilla in the preheated oven, until just melted.
Remove from oven and stir to combine.
Stir in flours, baking soda, and salt.
Smooth dough to the edges of the dish.
Sprinkle chocolate chips on top and lightly press into dough.
Bake for 9-12 minutes, depending on your size dish.
Eat warm and enjoy with a rom-com and your favorite blanket.

Nutrition Information Per Serving

Calories: 246

Protein: 6 gram(s)

Fat: 13 gram(s)

Carbohydrates: 32 gram(s)

Fiber: 4 gram(s)

Sugar: 27 gram(s)

**Tip: I like to use cashew butter because it has the most neutral flavor. If you want to use peanut butter/sunbutter, that's fine, it will just be a "peanut butter" chocolate chip cookie. **If you don't have coconut flour, don't sweat, just add an extra 1 1/2 teaspoons of almond flour. I like using coconut flour because it helps absorb some of the moisture. ***Replace honey with maple syrup and be sure to use carob chips or Enjoy Life Mini Chocolate Chips to make this recipe vegan.

From the kitchen of: Chris Freytag