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
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…
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!!
Here ya go. Try a bite…
What is your favorite source for recipe inspiration?
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.
Ingredients
- 2 Tbsp unsalted butter, melted
- 2 Tbsp sugar
- 1 Tbsp brown sugar
- 1 egg
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1/4 tsp baking powder
- 2 Tbsp almond meal
- 1/4 cup oat flour (oats ground into a powder or meal)
- 1/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F degrees. Have two 6-ounce ceramic ramekin ready.
- Whisk together butter and both sugars and vanilla for at least 1 minute.
- Whisk in the egg, and vanilla, then the salt, baking powder, almond meal, and oat flour.
- Divide the batter between the two ramekins.
- Divide the chocolate chips between the ramekins, sprinkling on top of the batter.
- Bake 16-20 minutes or until the top is fgolden brown.
- Let cool for a few minutes before serving.
Enjoy!
NEED. MORE. {gluten free} COOKIES…
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- Almond Joy Macaroons
- Flourless Double PB Peanut Butter Cup Blossom Cookies
- White Chocolate Cranberry Cashew Oatmeal Cookies
Plus here are a few from my friends…
- Sea Salt Nutella Peanut Butter Cookies from Knead to Cook
- Chocolate & Banana Cookies from Citronlimette
- Bite Size Chocolate Meringues from Chocolate, Chocolate and More
Want to see lots more yummy food from me and my friends, and cute pictures of my kids?
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This is brilliant! completely and totally DELICIOUS and perfect for peoples who are doing the no gluten thang!
Kayle (The Cooking Actress) recently posted…Dark Chocolate Dreams Icebox Pie-31 Days of Dark Chocolate Dreams Cookbook Review and GIVEAWAY
You know what, even if you eat gluten, I love the nutty flavor from the almond and oats!
oh yeah, me too!!
Kayle (The Cooking Actress) recently posted…Peanut Butter Breakfast Cookies
Stop.It! Those look and sound so amazingly delicious. I am not a baker either, so I love the imperfections!
All that matters is that it tastes good, right?!
This cookie looks absolutely delicious, I love my cookies hot from the oven
That’s the best way!
Haha glad I could be an inspiration to you 🙂
Carla recently posted…Baked Cherry Cheesecake Wontons with Chocolate Dipping Sauce
Well, I think even the gluten free folks need to experience your awesomeness!
Saw these on the link party. Can’t wait to try these!
Sandi Gaertner (@sandigtweets) recently posted…Gluten Free Chocolate Bliss Cookies
Enjoy! They are awesome!
So glad I found this recipe! My mom is Gluten Free and LOVES Chocolate Chip Cookies… These look heavenly and not dry at all! I’m going to surprise her with a batch of these this weekend! Thanks!
Jen and Emily @ Layers of Happiness recently posted…Make-Ahead Sweet Pea Lunchbox Salads
They are totally soft and gooey! Hope she enjoys them!
Yummy! I love gluten free recipes and chocolate! I’d love for you to share this with us at Sewlicious Home Decor! http://sewlicioushomedecor.com/saturday-showlicious-craft-recipe-showcase-3
Marti
Thank you!
Could you substitute Coconut Flour for the Oat Flour?
I have not worked a lot with coconut flour, but I do know you usually don’t need as much. But I bet it is worth a shot! Let me know if you try it.
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.
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.
Can coconut oil be successfully substituted for the butter?
Hi Charlene! I’ve never tried substituting coconut oil for butter in this recipe so I can’t tell you for sure if they’ll turn out well or not. My only concern is that coconut oil absorbs moisture, so if anything, the cookies may be a bit dry. I’d love to hear back from you with your results if you try it!