Almond Flour Chocolate Chip Cookie for One {Video}

This Almond Flour Chocolate Chip Cookie for One is eggless, gluten-free, low carb and a healthy cookie using almond flour with a vegan option. It is crisp around the edges with a soft middle and not overly sweet – There’s no dividing one egg!

one chocolate chip cookie on a wire rack.

What is a chocolate chip cookie for one? It’s a personal-sized single serve cookie made for those days when you want only one cookie! It is perfect for satisfying your sweet tooth without needing to share.

If you’re craving a warm chocolate chip cookie but want to avoid derailing your diet or the hassle of baking a full batch, this single-serve chocolate chip cookie is the perfect solution for you!

With crisp golden brown edges and soft inside, it 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, that 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 jumbo personal cookie instead!

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Why you’ll love it?

Makes two small or one large cookie
Eggless cookie recipe – No hassle of dividing an egg
Healthier cookie
No butter, flour or eggs
Gluten-free, Low carb
Vegan option
Not-too-sweet
Easy single serve dessert

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.
Brown sugar – You can use light, golden, or dark brown sugar, but I personally prefer dark brown sugar for its rich, deep butterscotch flavor.
Fat – Use liquid coconut oil or melted unsalted butter, but be sure it’s cooled slightly and not hot.
Chocolate chips – Splurge on a good quality semi-sweet chips if possible. I love to use Ghiradelli or Guittard.

Substitutions / Variations

Not a fan of coconut oil? Use melted unsalted butter instead.
Substitute coconut sugar for brown sugar. While I prefer brown sugar for its ideal texture and moisture, coconut sugar will still work wonderfully. Just keep in mind that the result will be crispier and less chewy.
Switch up the add-ins. Use chopped M&Ms, white chocolate chips, sprinkles, chopped walnuts, or chopped salted pretzels along with chips.

👩‍🍳 Make one jumbo cookie – Shape the dough into one giant cookie to achieve a deliciously soft and chewy center with perfectly crispy edges.

How to store?

This almond flour chocolate chip cookie for one person, makes two cookies or one giant one, so you will not end up with leftovers. It makes an ideal healthy after school snack idea for kids. 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.

Recipe tips

Use super fine almond flour and not meal.
Bake until the edges are deep golden in color.
Use liquid coconut oil or butter – Melt coconut oil or unsalted butter 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.

one chocolate chip cookie placed on a round wooden board.

More almond flour cookies

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Course: Dessert

Cuisine: American

Prep Time: 2 minutes

Cook Time: 22 minutes

Total Time: 24 minutes

Servings: 2 small cookies

Calories: 123kcal

Cook ModePrevent your screen from going dark

Instructions

Pre heat oven to 350°F and line a small baking sheet with parchment paper.
Add almond flour, brown sugar, cornstarch, baking soda and salt into a small bowl and stir well with a spoon to combine.
Stir in the melted coconut oil or butter, water, and vanilla extract until a smooth dough forms. Start by adding 1 teaspoon of water; if the dough appears too firm, mix in an additional teaspoon of water until it reaches the soft cookie dough consistency.Stir in 2 tablespoons chocolate chips (save remaining for later).
Form 2 equal balls of dough and press down on the prepared baking sheet, flattening to about ½-inch thickness. Press the remaining chocolate chips on top. 👉 Shape the dough into one large, jumbo cookie. It will have a soft, gooey center with perfectly crispy edges.
Bake for 12 to 16 minutes or until the edges are deep golden in color.
Remove from oven and place pan on a wire rack, sprinkle a pinch of sea salt on top and let cool until warm.

Notes

Use super fine almond flour and not meal.
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.

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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