Almond Flour Chocolate Chip Cookie for One Recipe
This Almond Flour Chocolate Chip Cookie for One is a delicious, single-serving treat that combines the nutty richness of almond flour with gooey semi-sweet chocolate chips. Perfectly soft in the center with crispy edges, it’s a quick and easy recipe baked in just 24 minutes, ideal for those craving a personal-sized dessert made with wholesome ingredients like coconut oil and almond flour.
- Prep Time: 8 minutes
- Cook Time: 16 minutes
- Total Time: 24 minutes
- Yield: 2 small cookies or 1 large cookie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 1/2 tablespoons melted coconut oil or unsalted butter (not hot)
- 1 to 2 teaspoons water
- 1/8 teaspoon vanilla extract
Chocolate
- 2 1/2 tablespoons semi-sweet chocolate chips, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper to ensure the cookie doesn’t stick and cooks evenly.
- Mix Dry Ingredients: In a small bowl, combine the almond flour, brown sugar, cornstarch, baking soda, and salt. Stir thoroughly with a spoon to blend all the dry ingredients evenly.
- Incorporate Wet Ingredients: Add the melted coconut oil or butter, water, and vanilla extract to the dry mix. Stir until a smooth dough forms, starting with 1 teaspoon of water and adding up to another teaspoon if the dough feels too firm for shaping. Then fold in 2 tablespoons of chocolate chips, reserving the rest for topping.
- Shape the Dough: Form two equal-sized balls of dough and place them on the prepared baking sheet. Press down each ball to about 1/2-inch thickness to shape individual cookies. Alternatively, form one large jumbo cookie for a gooey center with crispy edges. Press the remaining chocolate chips on top for added texture and chocolate bursts.
- Bake the Cookie: Place the baking sheet in the preheated oven and bake for 12 to 16 minutes, or until the cookie edges turn a deep golden color, indicating it’s perfectly baked.
- Cool and Finish: Remove the cookie from the oven, set the pan on a wire rack, and sprinkle a pinch of sea salt over the warm cookie to enhance the flavors. Let it cool slightly until warm before enjoying.
Notes
- The dough consistency is key; add water gradually to avoid a runny dough.
- Using super fine almond flour ensures the cookie has a tender texture without grittiness.
- For a dairy-free option, use coconut oil instead of butter.
- Pressing the dough into one large cookie yields a different texture with a gooier center and crisp edges compared to smaller cookies.
- Sprinkling sea salt on the warm cookie brightens the chocolate flavor and balances sweetness.
Keywords: Almond Flour Cookie, Chocolate Chip Cookie, Single Serving Cookie, Gluten Free Dessert, Easy Cookie Recipe, Low Carb Cookie
