Basic Single Serve Cookie

Gluten-Free Single Serve Chocolate Chip Cookie 

Gluten-free | Diary-free | Vegan

There are multiple adjustments that can be made; ingredients will be labeled as “(optional)”

I am going to make it as simple as possible, no need for extra reading. I hope you enjoy!

Serving: 1 cookie 

Materials:

• Small baking pan
• Parchment Paper 
• Silicone Spatula 
• Whisk
• Measurement spoons
• Small to Medium Bowl

Dry Ingredients:

• 2 heaping tbsps of almond flour 
• Any other flours can be used as well oat flour, coconut flour, or gluten-free mix with a 1:1 ratio
• Personally, I have tried the recipe with almond, oat, and a gluten-free mix and I prefer almond flour
• The oat flour can be too mushy and the GF flour mix can be too dry
• Be sure not to use almond meal
• 1/8 teaspoon of baking powder and baking soda 
• helps them to rise
• 1-2 tablespoons of chocolate chips + for topping (optional)
• I used semi-sweet chocolate chips but dark or white chocolate chips can be used too
• Dash of salt

Wet Ingredients:

• 1 1/2 tbsps of nut butter 
• I used a all natural creamy peanut butter 
• Almond butter, tahini, coconut oil, butter, non-diary butter, or applesauce can be used with an 1:1 ratio
• 1 teaspoon of applesauce
• Used as a replacement for egg and oil 
• 1 1/2 tablespoons of coconut sugar
• The cookie is slightly bittersweet and this will give it some subtle sweetness
• Organic cane sugar, monk fruit sugar, stevia, or any other sugar can be used as well
• 1/2 tablespoon of honey or maple syrup
• This will give the cookie more sweetness and elevated vanilla flavor
• 1 tsp of vanilla extract
• a dash of almond milk 
• Adding this will allow the batter to have more moisture
• If allergic to almonds, oat milk, coconut milk, whole milk, or any other milk can be utilized

Instructions:

1. Preheat your oven to 350 degrees and line your pan with parchment paper
2. Add all the wet ingredients in a bowl and whisk till well combined
3. Add in all the dry ingredients and fold everything with a spatula
4. Make sure everything is well incorporated
5. Add the dough to the pan and shape into a ball and slightly flatten 
6. Top with extra chocolate if desired 
7. Bake for 8-10 minutes 
8. Top with some sugar
9. Let it cool for 10-15 minutes
10. Then enjoy!!

It can be stored in an in the fridge or in a room temperature place.