Sometimes, you just want a chocolate chip cookie. But you don't want to go to the store to buy those pre-portioned ones just to make 1 or 2 cookies when you've got all the ingredients at home. But how difficult would it be to pull out a dozen plus fresh baked cookies from the oven and not eat them all in one sitting?! This recipe only makes two cookies, perfect for an after dinner treat when you just want a little sweetness. I've played around with this recipe and depending on whether or not you chill the dough will give you two different textures. Baking the cookies right away will give you crispy edges and a soft center. Chilling the dough for at least 5 minutes, will give you a soft baked cookie all the way through. The choice is yours, now lets get baking!
What you'll need:
- 2 tbsp grassfed butter (like Kerrygold), soften at room temperature
- 2 tbsp maple sugar
- 1/4 tsp vanilla
- 1 egg yolk
- 2 tbsp tapioca
- 4 tbsp almond flour
- 1/4 tsp baking soda
- pinch of salt
- 3 tbsp chocolate chips or chopped dark chocolate
What to do:
- Preheat the oven to 350F. In a bowl, beat the soften butter and maple sugar together until combined. Add the vanilla and egg yolk and beat until just combined.
- Add the tapioca, almond flour, baking soda and salt. Beat until just combined, it's okay if there are small streaks. Fold in the chocolate chips.
- Chill dough for at least 5 minutes for soft baked cookies. Divide the batter using an ice cream scoop onto a parchment paper or silicone lined baking sheet, about 3 inches apart.
- Bake the cookies at 350F for 8-10 minutes. Cool slightly before enjoying!
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