Oh, the bittersweet feelings that overwhelm me on Sunday nights. It is your last chance to enjoy that small window of time you call your weekend before that dreaded four letter word kicks in on Monday morning. No, not that four letter word. W-O-R-K. Yeah, that one.
Sure, there is always excellent television to look forward to on Sunday nights. Tonight is the season finale of True Detective (if you haven't seen it, start now), but I've also enjoyed other popular and cult favorites over the years. Breaking Bad, Game of Thrones, The Sopranos, Mad Men, Sex and the City, Homeland, Girls. Clearly, I value my premium channels! Aside from the catching up with my good friends on TV, I usually like to make a happy meal that gives me a reason to look forward to Sunday evening (aside from the wonderful Dave and Holly, of course). Think back to my chimichurri steak recipe or the healthy margaritas Dave and I like to enjoy on summer Sundays. But what about dessert?!
Prepare yourself for the most ridiculously delicious and simple healthy dessert. That's right. Gluten free, dairy free and refined sugar free. Heck, it is even grain free! You would never know it because of the chocolatey ooey gooey melty-ness topped with a sweet and cold a la mode. Drool, savor and smile. #halfbaked
Prep Time: 5 minutes
Cook Time: 10 to 15 minutes (ice cream should be prepared ahead of time)
Gluten Free Cookie Dough:
Fresh From the Market
- 2 Organic Large Brown Eggs
From the Pantry:
- 2 tbsp. Almond Meal or Flour, divided
- 2 tbsp. Coconut Flour, divided
- 4 tbsp. Dairy Free Chocolate Chips (Enjoy Life), divided
- 2 tbsp. Coconut Nectar, divided
From the Spice Rack:
- 2 tbsp. Vanilla Extract, divided
- 2 Mini Ramekins (as pictured above)
- Food Processor or Blender (for the DF ice cream)
- First, make sure you have a new batch of dairy free ice cream in the freezer. Follow this recipe for the ingredients and instructions and plan ahead. You don't need the toppings listed in the recipe, just the yummy DF ice cream. You can eat the GF cookie dough on its own but you will really, really be missing out without the DF ice cream. Just saying.
- Preheat the oven to 350 F degrees.
- I like to make each serving separately so that I can control the portion for each ramekin and to double or triple the recipe if I have guests. That said, take 1 tbsp. almond flour and 1 tbsp. coconut flour and whisk together in a bowl. Add 1 egg, 1 tbsp coconut nectar and 1 tbsp. vanilla extract. Whisk together and slowly fold in 2 tbsp. chocolate chips or chunks. I am obsessed with the Enjoy Life Mega Chunks which are dairy free, gluten free and add an extra special melty goodness to this recipe.
- Repeat the step above as many times as needed.
- Spoon each serving into its own mini ramekin. Pop them in the oven and bake for about 10 to 15 minutes. I like this dish to be half baked so the gluten free cookie dough is soft and gooey. You want to make sure the egg is fully cooked but be careful not to overcook the dough. Set the timer and check the dough with a toothpick before taking it out of the oven.
- Let the ramekins cool for a few minutes but spoon the ice cream on top and serve while the dough is still hot. Who knew gluten free, dairy free, refined sugar free and even grain free dessert could be so incredibly good?
If you liked this recipe, which I am assuming you did, check out some of my other gluten free and/or dairy free cookie recipes. You can have some fun swapping those ingredients in the ramekin or even swap in the dairy free banana ice cream (almond or chocolate flavors)! The possibilities are endless so go on and enjoy these guilt-free desserts every Sunday night :)