When Sweet Met Salty

All To Yourself Chocolate Chip Cookie

Have a hard week full of work, other people making their problems your problems? Ringing any bells? All of them? Darling, it’s time to #treatyodanmself!

This quick, personal gluten free chocolate chip cookie will take off the edge and put the focus back on you.

Made with semi-sweet mini chocolate chips the little pockets of chocolate within the cookie will melt in your mouth and layer it with a natural sweetness like no other cookie.

With the addition of sea salt the sweet and savory combo makes for a taste that is so good you might think it’s bad

Rest assure though darling, it is only but a dream as these cookies are comprised with a fraction of the ingredients those pesky pre-made ones have. You know what I’m talking about, the Yellow 5, Red 40, and citric acid, yeah acid, I’m not even trippin’.

Don’t fret about not having the right ingredients because all you need is:

  • Bobs red mill all-purpose 
  • Oat flour
  • Honey or maple syrup for a vegan substitute
  • Truvia brown sugar
  • Peanut butter
  • Sea salt
  • Baking Powder
  • Semi-sweet chocolate chips of choice

Are you enticed enough to give this a try! If that’s a yes then simply scroll down to the recipe and get ready to have your own cookie that no one is taking from you, because if they do there will be dire consequences.

Print Recipe
All To Yourself Chocolate Chip Cookie
Prep Time 5
Cook Time 8-10 minutes
Passive Time 15 minutes
Servings
Cookie
Ingredients
Prep Time 5
Cook Time 8-10 minutes
Passive Time 15 minutes
Servings
Cookie
Ingredients
Instructions
  1. Preheat the oven to 350 and spray a nonstick-pan or skillet with spray
  2. Sift the oat flour, all-purpose flour, baking powder, sea salt, into a small bowl. When complete set aside.
  3. Melt the peanut butter in the microwave for 15-20 seconds. Then add in the vanilla, brown sugar, and honey. Combine and then add the wet to the dry.
  4. Once it is all combines add in the semi-sweet chocolate chips and roll into a ball and then flatten onto the skillet or cookie sheet. Sprinkle a dash of sea salt before putting it in the oven.
  5. Bake for 8-10 minutes. If you wold like a gooey cookie I would bake it closer to 7 or 8 minutes and if you would like a firmer cookie I would bake it closer to 10 minutes. When it's done let cool for 5 minutes and pair with vanilla ice cream or enjoy the cookie as is. Either way you can't go wrong!
Recipe Notes

Nutritional Information: 8F/40C/6P = 256 calories

 




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