Gluten Free Chocolate Chip Cookie
Gluten free, eggless and healthier: this single serve soft and chewy chocolate chip cookie has a perfect crisp exterior and is made in an airfryer in under 15 minutes!
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
If you’re looking for a healthier, single serve chocolate chip cookie: this one’s for you! Made with desiccated coconut and tapioca starch, my flourless cookie recipe is naturally sweetened with jaggery and completely refined sugar free. Plus, it’s eggless, gluten-free and can easily be made dairy free by swapping out the milk for a plant based milk.
The best part? You can enjoy a freshly baked cookie in just about 10 minutes and it’s packed with flavour and texture. The coconut and tapioca starch provides a subtle chewiness while the dark chocolate chips add a rich, indulgent bite. Whether you’re craving a sweet snack or need a quick dessert: this single serve cookie is the perfect fix!
Looking for more single serve cookie recipes?
My Latest YouTube Video
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
Gluten Free Chocolate Chip Cookie
Gluten free, eggless and healthier: this single serve soft and chewy chocolate chip cookie has a perfect crisp exterior and is made in under 15 minutes!
servings
1
prep time
5 min
cook time
9-11 min in airfryer
14-15 min in oven
Ingredients
- 1 tsp flax seed powder (flax seeds pulsed in a blender)
- 1 tbsp hot boiling water
- 1 tbsp jaggery
- 1 tbsp milk
- few drops of vanilla extract
- 1 tbsp tapioca starch
- 4 tbsp dessicated coconut powder
- 1/16 tsp baking soda
- 1 tbsp dark chocolate chips
- 1 tbsp dark chocolate chunks
- flaky sea salt (for topping)
Instructions:
- Prepare the flax egg: In a small bowl, combine 1 tsp of flax seed powder with 1 tbsp of hot boiling water. Let it sit for 5 minutes to gel. This acts as an egg replacement and helps hold the dough together.
- Mix wet ingredients: In a separate bowl, mix 1 tbsp of jaggery with 1 tbsp of peanut butter, 1 tbsp of milk (or any plant based milk of choice to make the cookie dairy free) and the gelled flax egg. Add vanilla essence and whisk everything till well combined.
- Add dry ingredients: Fold in 1 tbsp of tapioca starch, 4 tbsp of desiccated coconut powder and 1/16 tsp of baking soda. Mix until the batter is nicely incorporated.
- Fold in the chocolate: Gently fold in 1 tbsp of dark chocolate chips and 1 tbsp of chopped dark chocolate. Do not overmix since we want the chocolate chunks to stay intact.
- Shape the cookie: Transfer the dough onto a piece of parchment paper. Using your hands or a spoon, press and shape the dough into a round cookie shape.
- Airfry the cookie: Airfry at 170°C for 9-11 minutes, depending on your texture preference. For a softer cookie, airfry for the shorter time and for a crispier one, cook a bit longer. To bake this cookie in an oven: 180°C for 13-15 minutes.
- Cool and serve: Let the cookie cool completely before topping with a sprinkle of sea salt, optional but highly recommended!
Recipe Video
Leave a Comment
Hi shivangi, I’m ur big fan…. I am just a 15 year old girl who loves your recipes….but I just want to request you smthg….. As I am on weight loss journey I just want you to share some recipes regarding weight loss to manage weight as well as my taste buds …. Please it a humble request ❤️🎀
