One deep dish cookie that’s both gluten free and vegan. Plus, the dough is made in one bowl.
Or, to be more precise: cookie!
That’s right – this recipe makes just one cookie. One slightly-larger-than-usual* chewy chocolate chip cookie.
*Unless you’re comparing it to one of those cookies that’s the size of your face.
There are three mini stories behind this recipe.
Firstly, when I was visiting some relatives in Hawaii a while ago, one restaurant had a ‘Deep Dish White Chocolate Chip Cookie’ on the dessert menu. You can bet that one was ordered (and reluctantly shared).
That restaurant also had some amazing orange, lime and coconut water mocktails, but that’s a post for another day.
Second mini story: It was my birthday a few weeks ago, and one of my presents was an adorable mini cast iron pan. It’s 12 centimetres – or about 4½ inches – in diameter, and I immediately fell in love with it.
But I was faced with a quite the dilemma: I desperately wanted to make something in the pan, but had no idea what to make.
Third and final mini story: I woke up with an intense craving for chocolate chip cookies. Uh, the end.
Of course, the only rational thing to do was to mix those three ‘stories’ together in a bowl with a wooden spoon. After baking for 10 minutes, the result was one deep dish chocolate chip cookie, baked in my new cast iron pan.
Then I had to bake another cookie the very next day.
Now would be the time to warn you possible side effects of this recipe include: smiles, sugar highs, and intense cravings for more deep dish cookies.
While it would be a stretch to call this a ‘healthy’ cookie, given the brown sugar and chocolate chips, it is a little healthier than most cookies. There’s almond butter instead of regular butter, and oat flour instead of all purpose flour. So your breakfast cookie is served with some protein, vitamin E and fibre.
Since I don’t usually have oat flour lying around, I whirled some rolled oats in my coffee grinder. A food processor should also get the job done.
Oh, and please don’t try reducing the brown sugar or almond butter. Both ingredients are crucial for that chewy cookie texture that I (literally) dream about.
If you use dairy-free chocolate chips and certified gluten-free oats, then this cookie will be both vegan and gluten-free. I opted for dark chocolate chips, because in the competition between dark and milk chocolate, dark wins every time (in my opinion).
So far, I haven’t tried making this in a ramekin (since I love my new cast iron pan so much). However, I imagine it would work. Just keep in mind that you may need to increase the baking time by a minute or two to compensate for the deepness of the cookie.
Finally, I’d be remiss in my duty as a dessert-for-breakfast lover if I didn’t point out that you could definitely top this cookie with a scoop of ice cream – either banana ice cream or the regular kind.
So either enjoy this as a personal-sized cookie, or grab a friend and share. Either way, the point is: it’s a cookie.
A cookie you can totally eat for breakfast.
- 2 tablespoons (35g) almond butter
- 1 tablespoon (10g) brown sugar, packed
- 1 teaspoon (5mL) maple syrup
- 4 teaspoons (20mL) almond milk
- ¼ teaspoon vanilla extract
- 3 tablespoons (20g) rolled oats
- 2 tablespoons (10g) oat flour
- ⅛ teaspoon baking soda
- Pinch of salt
- 1 - 2 tablespoons (15 - 25g) chocolate chips
- Preheat the oven to 350°F (180°C). Grease a 4 ½-inch (12cm) baking pan.
- In a small bowl, use a fork to whisk together the almond butter, brown sugar and maple syrup. Whisk in the almond milk and vanilla extract.
- Add the rolled oats, oat flour, baking soda and salt. Mix until well combined. The mixture should resemble a very sticky, slightly wet dough. Stir in about three-quarters of the chocolate chips.
- Transfer the cookie dough to the prepared baking pan. Spread out the dough so it covers the base of the pan, and then press the remaining chocolate chips into the top of the dough.
- Bake for 10 - 12 minutes, or until lightly golden. Enjoy!
You can make your own by oat flour whirling rolled oats in a coffee grinder or food processor.
The dough is wetter and stickier than most cookie doughs (you couldn’t roll it into balls).