Gluten-Free Chocolate Chip Cookies for Two
Gluten-Free Chocolate Chip Cookies for Two is the gluten-free chocolate chip cookie recipe you have to make 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. Whether you share this dessert for two with someone special or keep them both for yourself, these deep dish chocolate chip cookies are sure to be one of your favorite gluten-free dessert for two recipes.
How to Make Gluten-Free Chocolate Chip Cookies for Two
Made simply with almond meal and oat flour (just oatmeal ground to a powder), these cookies are baked in ramekins to make two individual dessert. Even if you don’t need a gluten-free dessert, you’ll still love these single-serving chocolate chip cookies for their perfectly crumbly texture and a slightly nutty flavor. All you have to do is stir together the ingredients. You’ll find the mixture to be more like a batter than a dough, which is why you sprinkle the chocolate chips over the top instead of mixing them in to keep them form settling to the bottom. Put them over the top by adding a scoop of your favorite ice cream.
I hope you guys enjoy these gluten-free chocolate chip cookies for two 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. And I may or may not have been working on the recipe for Gluten-Free Brownies for Two at the same time.
Oh, the calories. That whole idea of single serving, portion-controlled desserts doesn’t work when you eat, like, six of them.
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!
These luten-free chocolate chip cookies for two are darn near perfect. As I mentioned, the dough is more like a batter, so even though I sprinkled the chips on top, they still sunk a bit. What does this mean? Well, you won’t be baking these on a pan, but you have your delicious little crock of cookie all to yourself. And this cookie is moist, buttery, and delicious. Despite sprinkling the chips on top, they will sink a bit. So just sink your spoon through this soft cookie and hit a goldmine of smooth, melty semi-sweet chocolate. Really, what’s so wrong about this?
Ohhh, these cookies…
Here’s a few things to know about these buttery and delicious Deep Dish Gluten-Free Chocolate Chip Cookies for Two:
- No need to break out the hand mixer. You can stir everything together with a small whisk.
- You don’t have to grease the ramekins. You probably want to put the ramekins on a cookie sheet, just incase you get any spillover. I did not with 6 ounce ramekins, but any smaller and you might be on the border.
- While these are incredible while still warm, the best part is that this cookie STAYS SOFT. You don’t HAVE to eat it straight out of the oven (though that’s never a bad idea). Might I suggest a scoop of Vanilla Bean Cheesecake No-Churn Ice Cream or one of my other easy No-Churn Ice Cream recipes.
- They also freeze well and stay soft. Heck, you don’t even have to warm it up. 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.
Looking for more non-traditional gluten-free chocolate chip cookies?
- Toffee Almond White Chocolate Chip Monster Cookies
- Coconut Almond Dark Chocolate Chunk Cookies
- Flourless Triple Chocolate Chip Peanut Butter Cookies
- White Chocolate Cranberry Cashew Oatmeal Cookies
Gluten-Free Monster Cookies from Crazy for Crust are fully-loaded and always a favorite. You get the perfect trio of flavors in Gluten-Free Vegan Banana Peanut Butter Chocolate Chip Cookies from Two Peas and Their Pod. Or combine two classics in these Flourless Oatmeal Chocolate Chip Cookies from The BakerMama.
For more yumminess from me and my foodie friends, keep up with me on…
Or sign up to have Cupcakes & Kale Chips delivered straight to your Inbox!
Here’s a few things to make these Gluten-Free Chocolate Chip Cookies for Two…
Products from Amazon.com
- Price: Check on Amazon
- Price: Check on Amazon
- 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
- 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.