Since then, this cookie has been very popular and I even made a bunch to pass out this past Christmas. I renamed it because as I was making the cookies that day and getting confused with the butter measurements, I accidentally threw the flour after creaming the butter with the honey (usually, the dry ingredients go into a separate bowl). I was sure the cookies were not going to turn out but, to my surprise, the recipe came out great. I love these happy mistakes - especially when they turn out delicious!
ONE BOWL Chocolate Chip Cookie
1 c. softened Earth Balance, butter, or coconut oil
3/4 c. honey
2 eggs at room temperature
1 tsp. vanilla extract
1 c. brown rice flour
1 c. arrowroot powder
1 tsp. xanthan gum
1 tsp. baking soda
½ tsp. salt
1½ c. dark chocolate chips
½ c. pecans or nuts of choice
1 - 2 tb. flax meal (optional) - my addition
Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside. Beat butter until creamy, then add in brown sugar and granulated sugar and beat until well combined. Add in eggs, 1 at a time, then the vanilla and beat until incorporated. In the SAME bowl, dump in flour, arrowroot powder, baking soda, and salt. With your mixer on low, mix the flour and butter mixtures together a little at a time, and slowly process until they come together. Stir in the chocolate chips and nuts. Using your 1 tablespoon measure (or a small cookie scoop), place 1 tablespoon on your baking sheet about 2 inches apart. Bake cookies for 8 to 10 minutes until set. Place cookies on a cooling rack to cool, then enjoy!
Now there are 3 ways you can make this one cookie, the way Shirley Braden made them, my first take on this recipe and this new version. Either way you make them, I guarantee you'll like them as much as I do.
My 1st take is on the left and the new ONE BOWL cookie is on the right
Comments or questions are always welcomed. I would love to hear what you think of this recipe or any of my other posts. Thanks!