Altered recipe from the FLYING SOLO VEGAN CHOCOLATE CHIP COOKIE …
Please read all the notes below for different variations of this delicious single serving cookie. For when you don’t want to commit to a whole batch of cookies or your leaving for a trip early the next morning. Make this gem.
- 1.5 tsp coconut oil
- 1 tbs brown sugar
- 1 tbs maple syrup
- 1/4 tsp vanilla extract
- pinch of salt
- 1/8 tsp baking powder
- 2 tbs + 2 tsp almond flour*
- 1 tbs rainbow sprinkles
Preheat oven to 350 F. You need a small ramekin for this. Place it on a cookie sheet.
Place the coconut oil in the ramekin and in the oven (on the cookie sheet) while its preheating for it to melt. Remove from oven and mix the rest of the ingredients in (mix in the sprinkles last) to form the dough. Bake for 8-10 minutes. Enjoy immediately.
Yields 1 serving.
*I tried 2 variations… one flourless and the other with all purpose flour. I used almond meal in lieu of the all purpose flour and it bubbled up scarily but turned out amazing none the less. Tasted incredible. The one photographed is with the all purpose flour… aesthetics first. Again, they both tasted fantastic.
If being vegan is not a priority to you, you can use butter instead of coconut oil and, honey instead of maple syrup.