A fudgy, gooey, double chocolate chip cookie for just you and only you. This cookie is gluten-free, vegan, and so simple.
We’ve all heard “sharing is caring”, but when it comes to cookies that’s another story. I love baking a large batch of cookies, but sometimes I just want to make enough for me. This cookie fits the bill. It’s single serving, so no need to share with anyone.
Yes, we are being selfish when it comes to our baked goods.
I recently posted a single-serving oatmeal raisin chocolate chip cookie on my Instagram feed and you all seemed to love it. It was gooey, soft, chewy, and only contained simple ingredients, and few of them.
For all my chocolate lovers, are you ready to dig into this cookie that’s reserved for you and only you?
Why You’ll Love This Single-Serving Double Chocolate Chip Cookie:
Gooey, chewy, and soft. See those gooey chocolate chunks? That’s my favorite part of this cookie. It is perfectly chewy and soft. Despite being gluten-free it is not dry at all.
Simple, easy, and quick. This cookie is ready in less than 15 minutes, and everything is combined in one-bowl.
Single-serving, but a generous serving. I’m sure some of you are asking, but who can have just one cookie? I know. I get it. That’s why I made sure that the size of this cookie was generous and satisfied that sweet tooth.
Gluten-free and vegan. This recipe contains gluten-free all-purpose flour and oats. It’s also 100% dairy and egg-free.
How to make a Single-Serving Double Chocolate Chip Cookie:
A no-fuss, simple recipe.
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Melt peanut butter, coconut oil, and maple syrup in a microwave-safe bowl for 20 sec. Whisk in vanilla.
- To the same bowl, add flour, oats, espresso powder, cocoa powder, baking powder, and salt. Stir to combine until a soft dough forms. Fold in chocolate chips.
- Form into one cookie on the prepared baking sheet. Bake for 11 min. Allow cooling for 3 min before enjoying!
This Single-Serving Double Chocolate Chip Cookie is…
- Gooey, chewy, and soft.
- Simple, easy, and quick.
- Single serving, but a generous serving.
- Gluten-free and vegan.
A fudgy, gooey, double chocolate chip cookie for just you and only you. This cookie is gluten-free, vegan, and so simple.
- 2 tbsp maple syrup
- 1 tbsp creamy nut butter such as peanut or almond butter
- 1 tsp coconut oil
- ¼ tsp vanilla extract
- 2 tbsp gluten-free all-purpose flour or sub regular all-purpose flour
- 1 tbsp rolled oats
- 1 tbsp cocoa powder
- 1 tsp instant espresso powder
- ⅛ tsp baking powder
- Pinch of flaky sea salt
- 2 tbsp dark chocolate chunks or chips
-
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
-
In a microwave-safe bowl, melt maple syrup, nut butter, and coconut oil for 20 seconds. Whisk in vanilla extract. In the same bowl, add flour, oats cocoa powder, espresso powder, baking powder, and salt. Stir to combine until a soft dough forms. Fold in chocolate chunks.
-
Form into one cookie on the prepared baking sheet. Bake for 11 min. Allow cooling for 3 min before enjoying!
Can you leave out the espresso??
Author
Definitely 🙂