It’s amazing what you can bake without flour! These Deep-Dish Paleo Chocolate Chip Cookies are irresistibly chocolaty, with a crunchy outside and a gooey center.
Desserts in tiny bowls are a (literally) small obsession of mine. Eating dessert out of a ramekin or a small mug helps keep my portions in control without much effort, and it’s also cute. If I pair the ramekin with a tiny spoon, I feel like I’m a little kid eating dessert. It makes me enjoy my desserts more, and I think everyone should try it.
That leads me to my favorite sweet treat category: desserts that are actually made in ramekins. Give me panna cotta, crème brûlée, or a microwave single-serving mug cake! They’re all so bespoke, so cute (except for the mug cakes; they’re not super attractive). It makes a gal feel special.
That’s one big reason I love this deep-dish Paleo chocolate chip cookie recipe. The cookies are baked right in the ramekins; no need to cut servings—just get a spoon and dig in! These cookies are less like cookies, in my opinion, and more like gooey brownies because they have a bit of crackle on top like brownies do. Another reason I love this recipe is that it’s flourless! Chocolate whey protein powder, almond butter, and cocoa powder take up the space that flour would, adding deep and rich flavors along with the addition of chopped dark chocolate. It’s rich, so even though this recipe is for two cookies, you might consider splitting one serving with someone special.
Are Deep-Dish Paleo Chocolate Chip Cookies Healthy?
These cookies are rich, decadent, and high in calories and fat. Most of the fat is healthy unsaturated fat, however, thanks to the almond butter. The protein content is quite high, compared to your average dessert, courtesy of the whey protein powder and nut butter. The dark chocolate and cocoa powder are great sources of antioxidants. Basically, this is a densely nutritious dessert, and you’re likely to be very full if you finish a whole serving. It can be a healthy part of many diets in moderation, including vegetarian, Paleo, and gluten-free diets.
Cookie Vs. Brownie
Because I’m curious, let’s try to answer the question of what this dessert actually is. It could be a cookie, as the recipe states, but it certainly doesn’t look like a typical cookie. It acts (and tastes) far more like a brownie, in my opinion. But how does one define cookies or brownies?
Cookie: Merriam-Webster defines a cookie as “a small flat or slightly raised cake.” This recipe definitely yields a cake-like result, and “slightly raised” is a good way to describe what happens in those ramekins in the oven. But the dessert is certainly not flat.
Brownie: Merriam-Webster defines brownies as “a small square or rectangle of rich, usually chocolate, cake; often containing nuts.” Our dessert in question is not square or rectangular, but it’s certainly a rich, chocolate, cake-like creation. It doesn’t have chopped nuts, but it does contain almond butter, and I think walnuts would be an incredible addition.
Ultimately, I’m going to say this dessert is a hybrid of cookies and brownies, but it’s more brownie than cookie. Perhaps three quarters brownie, one quarter cookie. Call it whatever you like (Brookies? Crownies?), but definitely eat it warm, perhaps with a scoop of vanilla ice cream.
How Do I Store Leftovers?
Don’t remove the cookies from their ramekins if you have leftovers. Instead, cover the ramekins with plastic wrap and store them in the fridge for up to 3 days. When you’re ready to eat them, let them come to room temperature on their own. If you prefer them warm, heat them up in the oven or air fryer until they’re warmed through.
Serving Suggestions
Serve these dense and decadent cookies a few hours after a light dinner, because you’ll want to be almost hungry when you dig into these. Salads that can act like dinner, such as a Chopped Salad, Quinoa Salad, or Israeli Salad, are great options.
As for serving with the cookies, you’re nuts if you don’t put a scoop of vanilla ice cream on top, especially when the cookies are served warm. (I’m just kidding, it’s okay if you don’t add ice cream.) You can try something a little healthier by scooping some of this vegan Coconut Milk Ice Cream With Rum And “Egg Nog” or Cookie Dough Banana Ice Cream on top.
Ingredients
- 2 tablespoons chocolate whey protein powder grass-fed, if possible
- 1 tablespoon + 1 teaspoon cocoa powder
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ½ cup crunchy almond butter
- 3 tablespoons honey
- ¼ teaspoon vanilla extract
- 1 large egg
- ¼ cup dark chocolate roughly chopped
Instructions
- Lightly grease two 4-ounce ramekins with coconut oil. Preheat your oven to 350℉.
- In a small bowl, stir together the protein powder, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, beat together the almond butter, honey, vanilla, and egg using an electric hand mixer on high speed. Beat until the almond butter begins to absorb the liquid ingredients and thicken, about 1 minute.
- Pour the protein powder mixture and the chopped chocolate into the almond butter mixture, and stir until well combined. Your batter will be wet and sticky.
- Divide the batter evenly between the 2 prepared ramekins, and spread out evenly. They should be about ¾ of the way full.
- Bake until the cookies have risen significantly, the edges have just begun to darken, and the top feels firm and slightly crunchy, about 20 minutes.
- Let cool for 5-10 minutes (depending how long you can wait!), and serve the cookies in the ramekins.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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