All Day Chocolate Chip Cookies
This single serve chocolate chip cookie recipe makes two large cookies that are perfect for all-day snacking. The dough comes together quickly in one bowl and bakes into sturdy yet tender cookies you can break apart and enjoy throughout the day.
Servings 2 large cookies
Cost 5
Ingredients
- 2 tablespoons almond butter or mixed nut butter (32 grams)
- 2 tablespoons light or dark brown sugar (24 grams)
- 1 tablespoon honey (20 grams)
- ½ teaspoon vanilla extract
- 1 tablespoon Oikos or other high protein stevia sweetened cherry flavored yogurt (14-20 grams)**
- 1 tiny pinch cinnamon
- ⅛ teaspoon salt
- ¼ teaspoon baking soda (scant)
- 20 large chocolate chips, like Ghirardelli Bittersweet
- ¼ cup plus 1 tablespoon all-purpose flour, Fiber Gourmet or 3 tablespoons flour and 1 tablespoon ground golden flaxseed (40 grams flour) or (32 grams flour and 6 grams flaxseed)
- ½ teaspoon water, only if needed
Instructions
- Preheat the oven to 350 degrees F. Have read a cookie sheet and a little piece of parchment paper to set the dough rounds on.
- In a bowl, mix together the nut butter, brown sugar, honey, and vanilla. Add the yogurt and stir until smooth.
- Add the cinnamon, salt and baking soda and stir until smooth, then add the flour and stir to make a thick dough. It should be crumbly and thick. If it seems very dry, add a bit of water ¼ teaspoon at a time. Dryness could be due to the absorbency of whatever nut butter you used or flour, so adjust as needed with the water.
- Divide dough in half and add 10 chocolate chips to each half.
- Press the cookies into 2 ½ inch rounds (about an inch thick) and place on a baking sheet. Bake at 350 for about 12 minutes or until the cookies have cracks in the top and appear done.
- The cookies should have spread a bit while baking, but if you'd like a little more spread then lift the parchment paper with the baked hot cookie and drop it from about 5 inches above and onto the counter so it will go splat.
- Let cool completely. These are much better cool. I like to throw them in the refrigerator or freeze to give the chocolate chips a chance to re-solidify.