Individual Grain-Free Chocolate Chunk Cookie
Prep time
Cook time
Total time
Recipe type: Dessert
Yield: 1 cookie
  • 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
  1. Preheat the oven to 350°F.
  2. 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.
  3. 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.
Look for almond meal in the baking section or, if shopping at Trader Joe's, in the nut and dried fruit section of your grocery store. If you can't find it there, it's available on Amazon, or you can make your own by grinding almonds in a food processor (be sure to stop short of making nut butter).

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).
Recipe by A Modest Feast at