Chocolate Chip Cookie Dough Pots are a perfect single-serving dessert. Soft cookie outer layer with a warm gooey center. Gluten-free, dairy-free.
With cooler weather comes more movie nights, more Netflix binging, and infinitely more cravings for a little something sweet. With the holidays upon us, I realize so is the season for cookies, pies, and other festive treats. But, for all those moments in-between family gatherings and parties, those colder nights in need something special too.
The first time I made these little chocolate chip cookie dough pots was just one of those nights in. I was secretly hoping that my husband would be as excited as I was about them, and luckily, it was love at first bite.
A simple batter made with almond flour keeps the cookie dough pots gluten-free, coconut sugar gives sweetness, and using a vegan butter keeps them dairy-free. Regular butter can be used as well – either way, you won’t be disappointed.
With crisp, light brown tops, the pots are baked just enough so that the center is ooey-gooey. I highly recommend a scoop of your favorite vanilla ice cream of choice. Let the nights in commence!
Chocolate Chip Cookie Dough Pots
Ingredients
- 8 tablespoons vegan butter (or regular unsalted butter) I use Earth Balance
- 8 tablespoons coconut sugar
- 1 egg
- 1 teaspoon vanilla extract or vanilla paste
- 1 1/2 cups (150g) almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup dairy-free chocolate chips I use EnjoyLife
Instructions
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Preheat oven to 350 degrees Fahrenheit. Spray lightly with cooking spray 4-4 ounce ramekins. Set aside.
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In a large bowl, combine butter and coconut sugar. Beat with an electric mixer until mixture is light and fluffy. Add vanilla and egg, beat to combine.
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Add almond flour, salt, and baking soda. Beat once more until batter forms. Fold in chocolate chips. Divide batter between ramekins. Smooth tops with the back of a spoon. Bake for 15-18 minutes or until tops are starting to look golden brown.
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Serve with vanilla ice cream of choice.
Want to save and eat later? Allow pots to cool, then cover and refrigerate. When ready to warm up pots, preheat oven to 300 degrees F. Allow pots to sit at room temperature until oven is ready. Place ramekins on baking sheet and heat in oven for 10-15 minutes.
Recipe Notes
Adapted from Simply Nigella.
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Ruth says
These look incredible! Need to try asap!! One question: the egg isn’t in the ingredient list – is it just one egg? Thanks!
Tessa says
Thank you, Ruth!! :) Yes, just one egg – it should appear in the ingredients list now, sorry about that! Hope you get to try it!
Christine Baker says
You use vegan ingredients except for the egg, what can I replace it with ?
Tessa says
Hi Christine – I haven’t tried it yet, but I think a flax egg would work just fine as a sub!
Casey the College Celiac says
Golly goodness, this looks absolutely SCRUMPTIOUS! Gooey heaven right there!
The Novice says
These look so good. I love anything cookie-dough-flavoured. ?
Traci | Vanilla And Bean says
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
Keri says
What alternative flour could i use as i have a friend with nut allergy as well.
Tessa says
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!
Leah says
Hi,
I was wondering if I could just use this recipe to make cookies rather than putting them in ramekins?