These gooey Chocolate Chip Cookie Pots are a perfect single-serving dessert. A soft cookie outer layer with a warm gooey center. Serve with vanilla ice cream for a truly decadent treat! Gluten-free, dairy-free, and vegan.
Cookie pots are delightful single-serving desserts that combine the cozy comfort of classic cookies with the ease of individual portions. They're baked directly in ramekins creating a perfect balance of slightly crispy edges and gooey centers.
These miniature ramekin cookies are ideal for dinner parties, cozy evenings in, or any occasion that calls for a treat.
Inspired by Nigella Lawson's cookie dough pots, this recipe uses a simple batter made with almond flour. This keeps the cookie dough gluten-free, coconut sugar gives sweetness, and vegan butter and chocolate chips keep them dairy-free.
Jump to:
Why you'll love this recipe
- Minimal ingredients
- Simple recipe steps
- Easily customizable with your favorite toppings
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - Finely blanched is recommended. I recommend Bob's Red Mill brand.
Arrowroot starch - Also known as arrowroot powder, this helps bind and create a lighter texture. If you need a substitute, tapioca starch or corn starch would be your best bet.
Vegan butter - This keeps the cookie dough pots recipe dairy-free. Unsalted regular butter can be substituted if dairy is not a concern.
Coconut sugar - Instead of brown sugar or light brown sugar, this unrefined sweetener adds depth of flavor. Just like in this cookie cake!
Vanilla extract - Pure vanilla extract gives that signature chocolate chip cookie flavor and adds natural sweetness.
Chocolate chips - Use semi-sweet or dark chocolate chips. Choose vegan chocolate chips to keep the cookie pots dairy-free. I often use EnjoyLife brand.
Step-by-step instructions
Before you start: Preheat oven to 350 degrees Fahrenheit. Spray lightly with cooking spray 4-4 ounce ramekins.
- In a large bowl, combine butter and coconut sugar. Beat with an electric mixer until the mixture is light and fluffy.
- Add vanilla and flax egg, and beat to combine.
- Add almond flour, arrowroot starch, baking powder, and salt. Beat once more until batter forms. Gently fold in chocolate chips.
- Divide batter between ramekins. Smooth tops with the back of a spoon. Set baking time for 20-25 minutes or until tops are starting to look golden brown.
Helpful tips
The tops and edges of your cookie pot should be set but the middle will be a bit jiggly. This is so you have a crisp top layer and an ooey gooey middle!
Serving suggestions
This baked cookie dough recipe is delicious all on its own. But the additional toppings can make it even more of a treat!
Top your cookie pots with vanilla ice cream, dairy-free whipped cream, a drizzle of date caramel, or a sprinkling of sea salt.
More chocolate chip cookies
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Chocolate Chip Cookie Pots
Ingredients
- ½ cup vegan butter or regular unsalted butter
- ½ cup coconut sugar
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 1 tablespoon arrowroot starch
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¾ cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit (180 degress Celcius). Spray lightly with cooking spray or grease with butter four 4-ounce ramekins. Combine ground flaxseed and water in a small cup (this is our flax egg). Set aside.
- In a large bowl, combine butter and coconut sugar. Beat with an electric mixer until mixture is light and fluffy. Add vanilla and flax egg, beat to combine.
- Add almond flour, arrowroot starch, salt, and baking powder. Beat once more until batter forms. Fold in chocolate chips. Divide batter between ramekins. Smooth tops with the back of a spoon.
- Place ramekins on a baking sheet. Bake for 20-25 minutes or until the tops are golden brown and the edges and most of the top are set. The middle may still be a bit jiggly. A tester should come out mostly clean.
- Allow cookie pots to cool for at least 10 minutes before serving. To warm cooled cookie pots, heat in the microwave for 30-second intervals. Serve with ice cream or whipped cream.
Notes
Nutrition
SaveSave
Leah
Hi,
I was wondering if I could just use this recipe to make cookies rather than putting them in ramekins?
Keri
What alternative flour could i use as i have a friend with nut allergy as well.
Tessa
Hi Keri! I haven't tried it, but I think you could get away with using half gf oat flour and half white rice flour. I'm afraid subbing with all of one of those types might not make a desirable texture. I hope that helps!
Traci | Vanilla And Bean
Chocolate chip cookie with a spoon? I'm in Tessa! Add that scoop of ice cream and I'll stay in any night! SO scrumptious my dear! Wishing you two a beautiful and restful holiday. xo
The Novice
These look so good. I love anything cookie-dough-flavoured. ?
Casey the College Celiac
Golly goodness, this looks absolutely SCRUMPTIOUS! Gooey heaven right there!
Christine Baker
You use vegan ingredients except for the egg, what can I replace it with ?
Tessa
Hi Christine - I haven't tried it yet, but I think a flax egg would work just fine as a sub!
Ruth
These look incredible! Need to try asap!! One question: the egg isn't in the ingredient list - is it just one egg? Thanks!
Tessa
Thank you, Ruth!! :) Yes, just one egg - it should appear in the ingredients list now, sorry about that! Hope you get to try it!