Gluten-Free Deep Dish Chocolate Chip Cookies for Two

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If you love a soft and chewy, rich and buttery chocolate chip cookie fresh out of the oven, but don’t want four dozen of them sitting around all week, then you have to make these Gluten-Free Deep Dish Chocolate Chip Cookies for Two. Made simply with almond meal and oat flour (just oatmeal ground to a powder), these have a perfectly crumbly texture and a slightly nutty flavor. Put them over the top by adding a scoop of your favorite ice cream.

Gluten-Free Deep Dish Chocolate Chip Cookies for Two

Gluten-Free Deep Dish Chocolate Chip Cookies for Two | cupcakesandkalechips.com | #dessert #glutenfree #chocolatechipcookies

I hope you guys enjoy these cookies because dang, they cost me some time, ingredients, and, well, calories. Because even the ones that got messed up were still suuuuuper delicious. Trust me. And it took me several tries to get this one right.

First attempt – I added an egg that was not in the original recipe, since I figured it would need more binding without gluten, and I was making two instead of one, and increased the baking powder. Near explosion, albeit a yummy one.

Second attempt – left out the egg. Puffing, puffing, puffing, collapse! Oops.

Third attempt – Egg and less baking powder. Jussssst right!

Carla from Chocolate Moosey is kind of my muse at the moment. I hope she finds this flattering, and not at all weird. I swear I am not some sort of for stalker or recipe poacher. Her stuff just looks so yummy! On Sunday you saw me take her awesome deep dish brownies and make them gluten free. For next week, I took an idea from her since I was lacking any inspiration at all for this month’s Improv Challenge. And now these cookies.

Ohhh, these cookies…

Gluten-Free Deep Dish Chocolate Chip Cookies for Two | cupcakesandkalechips.com | #dessert #glutenfree #chocolatechipcookies

Honestly, I’m not gonna say these are perfect. If I were a real baker, I’d probably keep at it. If it weren’t such a detriment to my finally-contracting-post-baby waistline, I might too. You see, the dough is, well, slightly more like a batter, so even though I sprinkled the chips on top, they still sunk a bit. I’m kinda okay with this. You see, you sink your spoon through this soft cookie, then hit a goldmine of chocolate. You get the rich, buttery flavor and chewy texture, then get hit with smooth, melty semisweet chocolate. Really, what’s so wrong about this?

And the best part…  this cookie STAYS SOFT. You don’t HAVE to eat it straight out of the oven (though that’s never a bad idea).

How do I know this? Well, I may have eaten one directly out of the freezer. Guess what – I didn’t even let it thaw and it was still perfectly soft and crumbly, but not at all dry.

So they come apart into these nice, sort crumbles, but are still moist and buttery and delicious? How? Why? I have no idea, but I’m gonna just go with it because these Gluten-Free Deep Dish Chocolate Chip Cookies for Two are AWESOME!!

Gluten-Free Deep Dish Chocolate Chip Cookies for Two | cupcakesandkalechips.com | #dessert #glutenfree #chocolatechipcookies

Here ya go. Try a bite…

Gluten-Free Deep Dish Chocolate Chip Cookies for Two | cupcakesandkalechips.com | #dessert #glutenfree #chocolatechipcookiesWhat is your favorite source for recipe inspiration?

5.0 from 2 reviews
Gluten-Free Deep Dish Chocolate Chip Cookies for Two
 
If you love a soft, buttery chocolate chip cookie, but don't want dozens, then make these Gluten-Free Deep Dish Chocolate Chip Cookies for Two.
Author:
Recipe type: Cookies, Dessert
Serves: 2
Ingredients
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp sugar
  • 1 Tbsp brown sugar
  • 1 egg
  • ¼ tsp vanilla extract
  • ⅛ tsp salt
  • ¼ tsp baking powder
  • 2 Tbsp almond meal
  • ¼ cup oat flour (oats ground into a powder or meal)
  • ¼ cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350°F degrees. Have two 6-ounce ceramic ramekin ready.
  2. Whisk together butter and both sugars and vanilla for at least 1 minute.
  3. Whisk in the egg, and vanilla, then the salt, baking powder, almond meal, and oat flour.
  4. Divide the batter between the two ramekins.
  5. Divide the chocolate chips between the ramekins, sprinkling on top of the batter.
  6. Bake 16-20 minutes or until the top is fgolden brown.
  7. Let cool for a few minutes before serving.

Enjoy!

Gluten-Free Deep Dish Chocolate Chip Cookies for Two | cupcakesandkalechips.com | #dessert #glutenfree #chocolatechipcookies

NEED. MORE. {gluten free} COOKIES…

Almond-Joy-Macaroons-6-title-wm.jpg Flourless Double Peanut Butter Cup Blossom Cookies 6 title Browned-Butter-White-Chocolate-Cranberry-Cashew-Oatmeal-Cookies-2-title.jpg

Plus here are a few from my friends…

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Comments

  1. Danielle says

    I know I’m a year late on this recipe, but I have to say I’m really disappointed in it (or at least, the basic concept of it– I’m not able to make it). I so hate to be the Debbie Downer of chocolate chip cookies but I have to point something out… this recipe isn’t gluten free.

    I have Celiac and was so, so excited when I saw the title of the recipe when I was browsing another recipe on the site.
    But then I looked at the ingredients and saw oat flour.
    Commercial oats are rarely gluten-free, so grinding them into flour isn’t the best idea for gluten-free flour. (Although oats themselves are technically gluten-free, they are commercially processed with wheat, barley, and/or rye.)
    Even certified gluten-free oats aren’t tolerated by a lot of Celiacs, because the proteins in the oats are similar to gluten and so a lot of people can’t digest them.

    If any has tried or does try this recipe with a gluten-free substitute for the oat flour (someone else suggested coconut flour), I’d really love to hear about it. Because I really, really could use a deep-dish chocolate chip cookie recipe for my arsenal.

    • says

      I am sorry to hear that. I do know that about oats, I just inadvertently didn’t note in the recipe that one would need to use certified gluten free oats. However, since there are people, like me, who have to follow a gluten-free diet but can tolerate oats, I would like for them to know that this is an option for them. In another recipe, I used oat flour in place of sweet sorghum flour, so perhaps sorghum flour is an option.

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