Single serve chocolate chip cookie:
I don’t know about you, but I don’t like to share my desserts. And so I created this single serve chocolate chip cookie just for that reason! But I am also going to share my baking hack, just in time for St. Patricks day, on how to turn your baked goods green without any food dyes.
Baking food hack for turning baked goods green:
I am going to let you in on a little secret to turning your baked goods green. Combining sunflower butter and baking soda! And yes it is fully safe to consume. It is the reaction sunflower butter has when combined with baking soda. Because of the chlorophyll in the sunflower seeds. And if you don’t want it too green, when using just reduce the amount of baking soda used by about 1/3.
Ingredients you will need for cookie:
- Sunbutter No Sugar Added Sunflower Butter
- Chocolate chips of choice ( I used these)
- Baking soda
- Dairy free mylk of choice ( I used coconut mylk)
- Vanilla extract
- Maple syrup
- Arrowroot flour
- Cassava flour
What alternatives can I use for flours?
I wanted this recipe to be 100% nut free and so I went with these two flours (cassava and arrowroot). But I have not tried substitutes for flours yet for this particular recipe to be able to give you a 100% answer. And keep in mind, if you do try different flour combinations, the recipe may not turn out the same.
How to prepare the cookie dough:
Mix all the wet ingredients in a small bowl. And add the dry ingredients and mix. Fold in the chocolate chips and refrigerate the dough for at least 30 minutes. And once the dough has chilled, roll into a ball, form into cookie, and top with a few extra chocolate chips, for good measures. Add to a lined baking sheet and bake 350°F for 10-12 minutes. And once done let rest for at least 10-15 minutes, this part is key, or else your cookie will crumble.
Single Serve St. Patrick’s Chocolate Chip Cookie:
- 1/4 cup Sunbutter No Sugar added Sunflower Butter
- 1/2 tsp vanilla extract
- 1 Tbsp mylk of choice
- 1-2 Tbsp maple syrup
- 1/2 tsp baking soda
- 1/2 tsp arrowroot flour
- 3 Tbsp Cassava flour
- Pinch of salt
- 1-2 Tbsp chocolate chips
- Mix wet ingredients
- Add in dry ingredients and mix
- Fold in chocolate chips
- Refrigerate dough for at least 30 minutes or overnight
- Form into a cookie
- Top with a few extra chocolate chips
- Add do a lined baking sheet
- Bake 350°F for 10-12 minutes
- Let rest for 10-15 minutes on the baking sheet