Flourless Choc Chunk Cookie For One {Gluten, Dairy & Egg Free}

Hi guys I have finally found a little snippet of time to post this pretty special Flourless Choc Chunk Cookie for One. I’m joining JJ over at 84th & 3rd and Sally from Simmer & Boyle who are throwing a Virtual Morning tea for Australia’s Biggest Morning Tea in support of cancer research. It’s a great cause to be a part of and making a gigantic cookie to greedily gobble up (or cut in half to share with a friend) is my contribution to the table. Why not pop on over to their virtual morning tea table and drop a coin in the bucket for a great cause. You can read here why I am a big supporter of cancer research.

Mug cakes have been all the rage for some time now and I love them to bits. You can see my versions here of my Sticky Date Pudding in a Mug, my Chocolate Self Saucing Pudding in a Teacup and my Blueberry Oat Breakfast Mug Muffin. What does one do when they don’t want a mug cake but a cookie? Not just any cookie but a ginormous, gorgeous gooey cookie bespeckled with delicious chunks of dark bitter chocolate, glistening straight from the oven! Oh my yes. Although you still have to turn the oven for this one you don’t have to spend ages rolling balls of dough, pressing and baking various trays of cookies. This requires a handful of ingredients, a small bowl, a small tray and 15 minutes of your time and this includes baking. I have to admit I may have tested this recipe a few times, you know just to make sure it worked and tasted okay. You know? Okay you saw right through that one. I just wanted to eat a lot’s of cookies that are the size of my baby’s head. I need an intervention. Help me someone!

I am pleased to say these are gluten, dairy and egg free and totally the best allergy friendly cookie ever.  I use good quality 80% dark chocolate cut up into large chunks in this cookie. Generally this blend of chocolate should contain no dairy however always check the label before purchasing if you have a dairy allergy. The main component of the cookies is almond & cashew butter. I swoon at the sight of this stuff. It’s my kryptonite. If there is a jar of it in the house I am sure to have a spoon in it before the day has ended. Again I need an intervention. I make my own almond and cashew butter but the store bought stuff will work just as well. Heck any nut butter is going to work well in this recipe. You need to make sure it’s pure nut butter though as if you are trying to make this with peanut paste (not the natural stuff) it might not work out well. The nut butter needs to have a gooey and runniness as this helps with the texture of the cookie in the end. You see as the cookie bakes in the oven the nut butter slowly hardens up and becomes crunchy and if you cook it just right the center of the cookie will still have a bit of gooeyness to it. Again I swoon! I made these cookies with a variety of different sweeteners ranging from maple syrup, brown sugar, honey and rice malt syrup. The runny sweeteners left the cookie with an extremely gooey texture; it didn’t bake well and caused it to spread out pretty big in the oven and burn quickly. It is doable with these sweeteners but I did find the brown sugar to give the best cookie result though. 

So if you are having a no good, very bad day then my prescription to you would be to whip one of these Flourless Cookies for One, boil the kettle and sit down and enjoy the pure pleasure this cookies brings to ones lips - just don’t think about what it could possibly bring to ones hips later.

Flourless Choc Chunk Cookie for One

Prep Time: 5 min
Cook Time: 8-12 minutes
Serves: 1 greedy person (or two)

  • 3 heaped tablespoon nut butter (I used almond & cashew)
  • 2 tablespoon brown sugar
  • 1 tablespoon almond milk
  • 1 tablespoon 80% dark chocolate, roughly chopped
  • 1/4 teaspoon vanilla essence
  • 1/4 teaspoon baking powder
  • pinch salt
  1. Preheat an oven to 160 degrees (fan bake). Line a small tray with baking paper.
  2. In a small bowl place the nut butter, almond milk, brown sugar, chocolate, vanilla, salt and baking powder.
  3. Mix together with a spoon until combined.
  4. Roll the mix into a large ball and flatten with the palm of your hand onto the lined tray. Make sure the cookie is around 1/2 cm thick.
  5. Place into the oven for around 8-12 minutes or until golden brown. Check on it after 8 minutes but may need to cook a little longer depending if you want a crunchy or gooey cookie.
  6. Remove from the oven and let it cool for 10 minutes before scoffing down!

Cooks Notes
*Any type of pure nut butter should work in this recipe.
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