Deep Dish Chocolate Chip Cookie

Here's a recipe that is in no way healthy, in no way "skinnified", but is tasty, easy, and fast! Definitely not a bad thing to have in your arsenal if a cookie craving hits suddenly! And the other good news is that it makes one serving so you won't be tempted to eat three cookies in one go. That's my only justification for publishing this recipe on my blog! Honestly, this is a pretty big serving for one person, and next time I might cut the recipe in half.

Link to original recipe: http://www.number-2-pencil.com/2012/03/chocolate-chip-cookie-in-cup.html

Here's The (Not So) Skinny: 475 calories for the whole recipe

1 Tbsp butter, melted
1 Tbsp white sugar
1 Tbsp brown sugar
1 egg yolk
3 drops vanilla
Scant 1/4 cup flour
Pinch of salt
2 Tbsp semi sweet chocolate chips

1) In a ramekin or mug, mix together the melted butter, sugars, vanilla, and egg yolk
2) Add the flour and salt, and mix to combine
3) Add the chocolate chips
4) Microwave for 40-60 seconds, or until the cookie looks done

Enjoy! 

Gluten Free and Vegan Chocolate Cake with Cocoa Peanut Butter Sauce

Wow. Just wow. There are no other words ... I'm a chocolate fanatic, and this recipe totally satisfied my cocoa cravings!

This is another adaptation of a Bethenny Frankel recipe, and she has not led us astray! So crazy delicious!

Here's The Skinny:

Each generous slice (serves 6) has 417 calories, 6.1 grams fiber, and 10.4 grams protein! Pretty dang good for a piece of chocolate cake if you ask me!

Recipe:

For the cake:

1 1/4 cups oat flour
1 cup raw sugar
1/3 cup unsweetened dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup water
1 teaspoon warm water
1 teaspoon vanilla extract
2 tablespoons coconut oil
1 teaspoon apple cider vinegar

1) Preheat oven to 350
2) Combine all the ingredients in a large bowl, and stir until combined.
3) Pour into a bread pan, and bake for 40 minutes, rotating the pan halfway through.

For the cocoa peanut butter sauce:

1/3 cup raw sugar
1 1/2 tablespoons coconut oil
2 1/2  tablespoons creamy peanut butter
2 tablespoons unsweetened cocoa powder
2 tablespoons original almond milk
2 teaspoons vanilla extract

Combine ingredients in a small saucepan, and heat until the crystals from the raw sugar are dissolved. Then drizzle over the chocolate cake for an incredible experience!

This recipe is a MAJOR keeper! SO SO delicious, and not a bad calorie count for the size of the piece of cake! You could easily cut the cake into 8 and still have a good serving size!

Next time, I'm planning to bake the cake in ramekins instead of in a bread pan, because the cake was pretty crumbly and hard to get out of the pan and serve. I think serving this cake in ramekins with the sauce over top would be perfect!