Every so often while flipping through a cookbook, I flag a recipe to try not because I think it sounds delicious, but rather because I’m curious and even skeptical about how it’ll turn out. This gluten-and-butter-free, almond-flour-based chocolate chip cookie from Izy Hossack’s The Savvy Cook is a prime example of that. When I first glanced at the ingredient list, I was puzzled, to say the least. Could almond butter, almond flour, honey, vanilla, baking soda, chocolate chunks, and a bit of salt combine into something that pushes the same buttons as a classic chocolate chip cookie? Or, would it bake up like a protein bar or sad diet cookie?
Since I’m sharing the recipe here, you can probably guess that the answer was an unequivocal “yes.” Warm from the oven, with melted pockets of dark chocolate, its mimicry is uncanny. Better yet, because it yields a single portion, it eliminates the possibility of going into a tastebud trance, scarfing too many cookies, and getting a stomach ache.
Do note that this cookie (and any chocolate chip cookie really) is at its best enjoyed while still warm and soft, with melty pools of chocolate. Because the usual suspects (flour, butter, and sugar) are absent, the textural shift is more dramatic than with a more typical recipe. But since it’s written as a way to satisfy a cookie craving right then and there, this really isn’t an issue. If you wanted to set yourself up for an even more instant cookie experience, you could prepare the cookies up until baking and then tightly wrap in tinfoil and freeze the unbaked cookie, ramekin and all, until ready to bake. (Once you’re ready to bake it off, you will probably need to tack on an extra minute or so to the bake time to compensate for the chilly start temperature.)
- 1 tablespoon nut butter, such as almond or cashew
- 1/2 tablespoon honey
- Pinch of baking soda
- Splash of vanilla extract
- Large pinch of kosher salt
- 1 1/2 tablespoons almond meal
- 1/2 ounce dark chocolate, chopped
- Flaky sea salt, to finish
- Preheat the oven to 350°F.
- In a small ovenproof ramekin (aim for a 2 3/4-inch diameter), mix together the nut butter, honey, baking soda, vanilla, and salt, until well combined. Mix in the almond meal, then smooth things out to create an even layer. Press in the chocolate chunks.
- Place the ramekin on a sheet pan and bake until puffy and set at the edges, but still slightly soft in the center, 6-8 minutes. Sprinkle with flaky sea salt and eat while warm.
For the chocolate, I used one square (1/2 ounce) of a Ghirardelli Bittersweet Chocolate 60% Cacao Baking Bar; use whatever dark chocolate you like/have on hand.
The exact volume of the ramekin is less crucial here than the interior diameter (aim for something similar to 2 3/4-inch), as that'll effect the cooking time more than the amount of headspace. I used a 5 1/2-inch ramekin, but larger could work if it has a similar diameter. If your baking vessel is larger or smaller, adjust the cook time accordingly (more for smaller, as the cookie will be thicker, less for larger, as it'll be thinner).