This small batch chocolate chip cookie is the perfect cookie for one. It's vegan, chewy, gluten free and quick to make.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Cooling Time 20 minutesminutes
Total Time 45 minutesminutes
1tsp flax meal
1 tbsp water
1tsp vegan butter (room temperature)
2tbsp coconut sugar
1/2 tsp vanilla
3 tbsp almond flour
2 tbsp brown rice flour
1/4 tsp baking powder
1/8 tspbaking soda
pinch of sea salt
1tbsp chocolate chips
Preheat the oven to 350ºF and line a baking sheet.
Prepare the flax egg by adding 1 tsp flax meal to a small bowl with 1 tbsp of water. Lightly stir and then let sit for about 5 minutes or until a yolky consistency has formed.
Beat the room temperature butter with the sugar in a medium sized bowl. Then add in the flax egg and vanilla. Beat until smooth.
In a separate bowl, add all the dry ingredients together (except the chocolate chips). Whisk together.
Add the dry ingredients to the wet ingredients. Mix until smooth and combined. Fold in the chocolate chips.
Using two spoons or a melon ball scoop, add the cookie batter to the baking sheet in one ball-like shape. Lightly flatten the top of the cookie with the palm of your hand.
Place in the oven for 15 minutes. The cookie will look golden brown on top when it is ready to come out of the oven.
Take the cookie out of the oven and let the cookie cool for at least 5 minutes on the baking sheet. Then transfer it to a cooling rack to completely cool before enjoying. If you don't let it cool completely the middle may still be a little raw.