No matter how sunny it gets and how many salads I consume, sometimes all I want is cake. Or cookies. Or, now that I think about it, both.
However, whenever I whip up a batch of cookies, I generally eat them all in one go, fresh from the oven. While my belly remains satisfied, my waistline definitely does not, and I’ll end up kicking myself for destroying my hard work in the gym.
Thankfully, I have just the answer…
Single ladies (and men), check out this: my Single Serving Chocolate Peanut Butter Cookie.
Doesn’t it look divine?
Made using natural, unprocessed ingredients (it’s Paleo, vegan and dairy-free), it’s about as guilt-free as they come, and will satisfy all those cravings in one go. Better yet, it takes less than ten minutes to make and eat!
I like to slightly underbake my cookie (no eggs are used in this recipe, so there’s no need to worry) so that it’s still gooey inside. However, you can cook for a little longer if you want something a bit crisper and firmer.
Paleo Single Serve Chocolate Chip Peanut Butter Cookie
- 1 tbsp peanut butter
- 1 tbsp Coconom coconut sugar
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 2.5 tbsp ground almonds
- 1 tsp coconut flour
- 1/8 tsp baking powder
- 1 tbsp almond milk (optional)
- Pinch sea salt
- 2 tbsp dark chocolate chunks
- Preheat the oven to 180C. Gently melt together the coconut sugar, honey and peanut butter (I used a microwave) and stir smooth, adding in the vanilla extract. Stir in the ground almonds, coconut flour, baking powder and sea salt until combined. Stir in the almond milk if the mixture looks a little dry, but leave if not. Mix in the chocolate chips, saving a few to scatter over the top, then pour into a ramekin.
- Bake in the oven for 7 – 10 minutes, until the top is set. I like to leave mine slightly undercooked and gooey, but you can make yours more cookie-like by baking for longer! Eat warm.