Do you ever have one of those days when you just need a cookie? I’ve definitely been having one of those days today. 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. It’s easy to go and whip up a load of cookies, but the problem is I know that I’d end up devouring the entire batch.
So on those days when you just need that small sweet treat – what’s better than a single-serve dessert?! I’ve had the idea of creating ‘desserts for one’ for some time now, and I’m glad I’ve finally been able to start making some individual sweet recipes – and of course I had to begin with my chocolate chip cookie!
Asides from the chocolate, one thing I love about cookies is their rich vanilla taste. In my recipes, I always use pure vanilla which comes straight from the pod. Most other forms of vanilla contain added sugar, so I like to keep my vanilla as pure and simple as possible by using the pod. This can be quite expensive, however there is one product available which is a complete baking saviour. I’ve been cooking with vanilla from Dr. Oetker’s Vanilla Grinder for about a year now. It lasts a long time and since then I’ve used about 3 in total, and I bake a lot! So, as well as being able to give my recipes a lovely vanilla taste, I’ve also been able to do it at a reasonable price! I thought I would mention that I use it, as I really recommend it as a product worthy of purchasing.
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!
chocolate chip cookie
1 tbsp brown rice flour
1 tbsp ground almonds
2 tsp maple syrup
1 tsp raw coconut oil – I used Coconut Merchant
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
PREHEAT YOUR OVEN TO 180 C / 356 F
1. 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.
2. 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.
3. When the cookie has baked, remove from the oven to cool slightly before eating.