1 egg, large
140g rapeseed oil
180g coconut sugar (I've used The Groovy Food Company)
150g dark chocolate, broken into small pieces (dairy free, no refined sugars) (hold back 50g for the topping)
200g oat flour, gluten free (I've used Bob's Red Mill)
1 vanilla bean pod, deseeded or 1 tsp. vanilla bean powder
2 tsp. baking powder
2-4 pinches of salt
ice cream of your choice
Preparation time - 20 mins, cooking time - 22 mins if you like it gooey or 24 mins firmer
Preheat oven to 400F, gas mark 6, 200C (180C fan-assisted).
In a large mixing bowl, beat the egg then add the oil, vanilla and sea salt.
In a separate bowl, add the oat flour together with coconut sugar, baking powder and mix until thoroughly combined. Then gradually stir into the egg mixture and make sure it is thoroughly blended.
Add 100g of broken chocolate into the mixture. Using your hands, form a big ball and press it into a 9" cast iron skillet pan (if you do not have a skillet pan, use alternative bakeware). Then press the remaining 50g of chocolate on top.
Place in the pre-heated oven in the middle shelf and bake for 22-24 minutes. Remove from the oven and place on a cooling rack.
Let the cookie dough sit for 10 minutes (you must wait the full 10 minutes, as the cookie with firm up) and then serve with your preferred choice of ice-cream, chocolate sauce and let the feast commence!
I love to serve this straight from the oven to the table, ensuring at least 10 minutes cooling time with a large dollop of ice cream in the center. If you do not have a skillet at home (they are quite expensive) then you can use a cake pan instead. If you are having dinner guests, you can even make the dough in advance, keep refrigerated then let the cookie come to room temperature and bake in the oven when required.
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