Do you ever have one of those days when you just need a cookie? Nothing beats that feeling of biting into a cookie that’s still warm with the chocolate chips all soft and melted inside! The problem is, it can sometimes be a struggle to find a recipe that makes just enough to satisfy your cravings, without leaving you with a large batch of cookies to munch through. But luckily this ingenious recipe for a single-serve cookie is here to save you from those cravings! This recipe itself makes quite a large cookie, like the ones that you see in those beautiful cookie stores – the texture is moist with a crisp outside and it makes a cookie that’s rich with a good snap as you break into it. Delicious!
Giant Chocolate Chip Cookie
By Harriet Smith (www.harrietemily.com)
GF SF DF EF V MF
Serves 1
Ingredients:
- 1 tbsp brown rice flour
- 1 tbsp ground almonds
- 2 tsp maple syrup
- 1 tsp raw coconut oil
- 1/4 tsp bicarbonate of soda
- Ground vanilla (or vanilla pod), to taste (I use Dr. Oetker’s vanilla grinder)
- Tiny pinch salt
- 2 squares dark chocolate, cut into 8 chunks – preferably at least 70% cocoa
Method:
PREHEAT YOUR OVEN TO 180 C / 356 F
- Add the rice flour, ground almonds, bicarbonate of soda, maple syrup, coconut oil, vanilla and tiny pinch salt into a bowl. Using a fork or small hand whisk, mix the ingredients together until a smooth, moist/sticky dough has formed.
- Then, place some baking parchment onto a baking tray. Scoop the dough into the parchment and roughly press it into a circular shape. Then, top with the dark chocolate chunks. Add the cookie into the oven, and cook for 5-7 minutes until lightly golden.
- When the cookie has baked, remove from the oven to cool slightly before eating.
About the author: Harriet has always had a love of food, and has always enjoyed teaching herself new ways of cooking. She decided to focus on creating plant-based food, as it’s something she has always been fascinated by, and wanted to eat more of. Harriet love’s the creativity behind turning more natural, simpler ingredients into something that can taste complex and delicious. Check out Harriet’s blog here, for even more plant-based recipes, and find her on Facebook and Twitter.