This Chocolate Chip Cookie for One has crisp golden brown edges with a soft middle and is not overly sweet. It is decadent yet healthy and eggless, so there's no dividing one egg - A simple stir, shape, and bake recipe!
What is a cookie for one? It is for single-serve, personal, or individual! This small batch recipe makes only one serving so there is no sharing required.
If you are craving for decadent cookies to satisfy your cravings, but are reluctant to disrupt your diet or tackle the task of baking a full batch, then this chocolate chip cookie for one is for you!
With crisp golden brown edges and soft inside, this chocolate chip cookie for one is made without eggs, doesn't require a mixer and it's loaded with a generous amount of gooey melted chocolate like the oat flour cookies.
The best part is, it only makes two cookies, so you don't have a huge batch sitting around to tempt you. All you have to do is stir the ingredients in a small bowl, bake and you have yourself a homemade cookie for one.
Don't want to share? Make one giant personal cookie instead!
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Why you'll love this?
- Makes two small or one large cookie.
- No eggs! So, there's no hassle of dividing one egg.
- Healthier recipe without any butter or all-purpose flour.
- Gluten-free, grain-free, low carb, and can be made dairy free and vegan.
- Not too sweet.
- No creaming. Just stir, shape, and bake!
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond flour - Like all almond flour dessert recipes, it makes it rich, nutty, moist, and healthier.
- Dark brown sugar - For a deep butterscotch flavor like in brown sugar shortbread cookies or all brown sugar desserts.
- Coconut oil - Use liquid coconut oil but make sure it's not hot.
- Chocolate chips - Splurge on a good quality semi-sweet chips if possible. I love to use Ghiradelli or Guittard.
- Baking soda - Promotes browning and leavening
Substitutions / Variations
- Not a fan of coconut oil? Use melted unsalted butter instead.
- Use coconut sugar instead of brown sugar to keep them refined sugar-free.
- Switch up the add-ins. Use chopped M&Ms, white chocolate chips, sprinkles, chopped walnuts, or chopped salted pretzels along with chips.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Add almond flour, dark brown sugar, baking soda and salt into a small bowl and stir well with a spoon to combine.
Tip: Mix well until it is thoroughly combined and lump-free.
2 & 3. Add melted coconut oil, water and vanilla extract. Mix to form a smooth dough and then stir in 2 tablespoons of chocolate chips.
4. Form 2 equal balls of dough, place on a parchment-lined baking sheet, and press down into a round cookie shape, flattening to about ½-inch thickness. Press the remaining ½ tablespoon chocolate chips on top of the dough.
Bake for 14 to 16 minutes or until the edges are golden brown in color. Remove from oven and place pan on a wire rack, sprinkle a pinch of sea salt on top, and let cool completely.
Pro tip: Make it into one big cookie - Shape the dough into one big cookie instead. It produces a soft and chewy middle with crispy edges.
How to store?
This chocolate chip cookie for one recipe, making two or one giant cookie, so you will not end up with leftovers. However, if you have any leftovers then store them in a sealed container for up to 2 days.
To Freeze: Place cooled cookies in a zip lock bag and freeze for up to a month. You can enjoy them frozen straight out of the freezer or allow them to thaw on the counter for a few hours.
Helpful tips
- Make sure you measure your ingredients carefully - This is important for all baking recipes.
- Use super fine almond flour and not meal, like in healthy cookie dough using almond flour.
- Bake until the edges are golden in color like the almond flour shortbread cookies.
- Use liquid coconut oil – Melt coconut oil in the microwave until liquid and leave aside until it has cooled to lukewarm, before making dough.
- Dark brown sugar – It gives that perfect color and deep molasses taste.
- These have no gluten and are much more tender than your regular cookie. So, let cool completely before lifting off the pan.
Recipe FAQs
Although I love the use of brown sugar for perfect texture and moisture, these would work great with coconut sugar. It will be more crispy and less chewy.
Melted and slightly cooled unsalted butter will be a great substsitute. Vegetable oil will make them them way too soft and they won’t have the proper texture.
Unfortunately no. Other types of flour like coconut or all purpose have different properties and will not work as a replacement.
More almond flour cookies
Chocolate Chip Cookie for One
Ingredients
Dry Ingredients
- ½ cup + 1 tablespoon almond flour super fine
- 1 tablespoon packed dark brown sugar
- ⅛ teaspoon baking soda
- 1 pinch salt
- 1 ½ tablespoons melted coconut oil , not hot
- 2 teaspoons water
- ⅛ teaspoon vanilla extract
- 2 ½ tablespoons semi sweet chocolate chips, divided
Instructions
- Pre heat oven to 350°F and line a small baking sheet with parchment paper.
- Add almond flour, brown sugar, baking soda and salt into a small bowl and stir well with a spoon to combine.Tip: Mix well until it is thoroughly combined and lump-free.
- Stir in melted coconut oil, water and vanilla extract and mix to form a smooth dough. Mix in 2 tablespoons chocolate chips (save remaining for later).
- Form 2 equal balls of dough and press down on the preapared cookie shape, flattening to about ½-inch thickness. Press remaining chocolate chips on top, if needed.Pro tip: Make it into one big cookie - Shape the dough into one big cookie instead. It produces a soft and chewy middle with crispy edges.
- Bake for 14 to 16 minutes or until the edges are golden brown in color.
- Remove from oven and place pan on a wire rack, sprinkle a pinch of sea salt on top and let cool completely.Tip: These have no gluten and are much more tender than your regular cookie. So, let cool completely before lifting off the pan.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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