Name: Almond Flour Chocolate Chip Cookie for One Recipe
Prep time: 8 min
Cook time: 16 min
Total time: 24 min
Cuisine: American
Ingredients: 1/2 cup + 1 tablespoon almond flour (super fine); 1 tablespoon packed brown sugar (preferably dark); 1/2 teaspoon cornstarch; 1/8 teaspoon baking soda; 1 pinch salt; 1 1/2 tablespoons melted coconut oil or unsalted butter (not hot); 1 to 2 teaspoons water; 1/8 teaspoon vanilla extract; 2 1/2 tablespoons semi-sweet chocolate chips, divided

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Introduction

This Almond Flour Chocolate Chip Cookie for One is a quick and satisfying treat perfect for when you crave a sweet snack without the fuss. Made with simple ingredients, it yields a soft, gooey center and crispy edges in just a few minutes. Ideal for a cozy solo dessert or sharing between two.

A single round chocolate chip cookie sits on a dark metal cooling rack over a white marbled surface. The cookie has one main light brown base layer with a slightly rough, grainy texture, dotted with multiple glossy, dark brown chocolate chips that are partially melted into the dough. The edges of the cookie are uneven and crisp, creating a natural, homemade appearance, while the top surface shows slight cracks and unevenness, revealing the cookie's crumbly texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup + 1 tablespoon almond flour (super fine)
1 tablespoon packed brown sugar (preferably dark)

1/2 teaspoon cornstarch
1/8 teaspoon baking soda

1 pinch salt
1 1/2 tablespoons melted coconut oil or unsalted butter (not hot)

1 to 2 teaspoons water
1/8 teaspoon vanilla extract
2 1/2 tablespoons semi sweet chocolate chips, divided

Instructions

Step 1: Preheat the oven to 350°F and line a small baking sheet with parchment paper.
Step 2: In a small bowl, combine almond flour, brown sugar, cornstarch, baking soda, and salt. Stir well with a spoon to mix evenly.
Step 3: Add the melted coconut oil or butter, 1 teaspoon of water, and vanilla extract to the dry ingredients. Stir until a smooth dough forms. If the dough feels too firm, add up to 1 more teaspoon of water until it reaches a soft cookie dough consistency. Fold in 2 tablespoons of the chocolate chips, saving the rest for topping.

Step 4: Shape the dough into two equal balls and place them on the prepared baking sheet. Press each down to about 1/2-inch thickness. Sprinkle the remaining chocolate chips on top. Alternatively, combine all dough into one ball and flatten into a single large cookie for a gooey center and crisp edges.
Step 5: Bake for 12 to 16 minutes, or until the edges turn a deep golden color.
Step 6: Remove from the oven and put the pan on a wire rack. Sprinkle a pinch of sea salt over the warm cookie and let it cool slightly before enjoying.

Tips & Variations

Use dark brown sugar for a richer caramel flavor, or swap with coconut sugar for a lower glycemic option.
For a dairy-free version, stick to melted coconut oil instead of butter.
Add a pinch of cinnamon or a few chopped nuts for extra warmth and texture.

If you prefer smaller cookies, shape dough into multiple mini cookies and reduce baking time slightly.

Storage

Store any leftover cookie in an airtight container at room temperature for up to 2 days. To enjoy it warm again, gently reheat in a microwave for about 10 seconds or until soft. This cookie is best eaten fresh for optimal texture.

How to Serve

A single round chocolate chip cookie with a golden-brown, slightly crumbly texture sits on a dark metal cooling rack placed over a white marbled surface. The cookie has an uneven edge and is studded with smooth, glossy dark brown chocolate chips scattered across the top in small clusters. The surface of the cookie shows a grainy texture typical of baked dough, with some chocolate chips partially embedded and others fully exposed. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed for almond flour, which provides a tender texture and nutty flavor. Using regular flour will change the texture and may require adjusting the liquid amounts.

What if I don’t have cornstarch?

If you don’t have cornstarch, you can substitute it with arrowroot powder or potato starch in equal amounts. It helps give the cookie a soft, chewy texture.