One of my favorite films of all time is Stranger Than Fiction. Aside from being madly in love with the city it's filmed in, I find the entire plot completely adorable. I particularly relate to Ana Pascal's character, a connection that's grown stronger over time. You see, when the film was released in 2006, the only baking I'd ever done was boxed mix brownies. I had no idea that flour came in different varieties and could never have foreseen that I would one day consider baking my absolute passion. Since going vegan [and eventually gluten-free], I've opened myself up to a whole world of ingredients, which means that the scene in which Harold gives Ana a box full of flours now makes me swoon more than roses.
But before that scene happens, this scene happens:
After a really awful, no good day didn't your mama ever make you milk and cookies?
I think of that line anytime I'm craving warm & gooey cookies straight from the oven. The only problem is, it's hard to eat gluten-free cookies straight from the oven. They tend to need a bit of time to cool and set up, otherwise they simply fall apart before they reach your mouth. Not to mention the fact that it's only the first 2 or 3 cookies from a batch that can be consumed in their warm and gooey state. After that, you're simply left with the fully cooled, properly set up remainder of the batch...still delicious, but more satisfying for the tea-dunking variety of cookie cravings.
That's why I was so excited to stumble upon Topped With Cinnamon's single-serving cookie recipe. Since these cookies are prepared & served in ramekins, it no longer matters whether or not the gluten-free version has cooled and set. And because they're individual servings, you're always guaranteed that fresh-from-the-oven gooeyness.
Serving Tip: I recommend serving these with a glass of So Delicious coconut milk. I'm not usually a huge fan of pouring myself a big ole glass of vegan milk alternative, but in this case, the combination is absolutely divine. I crave it.
So, after a really awful, no good day have some [coconut] milk & [vegan] cookies.
1 1/2 tsp coconut oil, melted [+ more as needed to achieve desired dough texture] 1 tbsp coconut sugar 1 tbsp maple syrup 1/4 tsp vanilla [feel free to over pour ;)] 1/8 tsp sea salt + more for sprinkling 1/8 tsp baking powder 2 tbsp all-purpose gluten-free flour 1-2 tbsp Enjoy Life chocolate chips
In a small bowl, combine everything but the chocolate chips & stir until thick & doughy.* *If dough appears slightly flaky, add up to another tsp of coconut oil to moisten. Fold in chocolate chips & smooth into an oven-safe ramekin [I used a creme brulee dish]. Top with a sprinkling of salt for extra flavor. Bake at 35oF for 7-10 minutes, or until golden brown. Serve with coconut milk & eat it hot, straight from the dish.