Single Serving Chocolate Chip Cookie - This delicious gluten-free chocolate chip cookie is perfect for one! Made with almond and brown rice flours.
I'm forever trying 'single serve' and 'for one' recipes, as the tastes in our house are so varied!
We often have what are deemed 'treat days' around here, where the kids and I make an individual treat for ourselves.
Jade and I often go for chocolate mug cakes, while Natalie vacillates between hot chocolate and cookies. Sam typically wants a cookie with sprinkles and mini marshmallows, and Miki is content to snack on a bowl of yogurt and blueberries.
Today's cookie is one that I created for both Sam and my husband, though more for the latter, as he has difficulty with both oats and gluten.
Gluten-free and egg-free cookie
Gluten and eggs are the two best binding agents. However, with smaller portions, adding an egg can make the final product taste....well, eggy.
For that reason, I try to avoid adding an entire egg to single serve treats.
Gluten is another great binder.
While I do enjoy gluten-based flours, like wheat and spelt, I'm not doing particularly well with them right now and neither is my hubby.
Ergo, I've employed a combination of almond and brown rice flours in this cookie.
A bit of brown rice flour is just delicious in cookie recipes! It lends a great flavor, and it also imparts a crispier texture to the cookie.
I typically double the below recipe, and it feeds both my husband and Sammy.
Like I wrote above, Sam likes his topped with a combination of mini marshmallows and sprinkles, while the daddy-o takes his with chocolate chips.
However you top it, I hope you enjoy this if you try it!
Other single serve treats you might like:
Single Serving Chocolate Chip Cookie
- 2 Tablespoons almond meal or flour
- 2 Tablespoons brown rice flour
- ¼ teaspoon baking soda
- good pinch sea salt
- 1 Tablespoon soft coconut oil
- 2 teaspoons maple syrup
- 1 teaspoon water
- ½ teaspoon vanilla extract
- chocolate chips as desired
- Preheat the oven to 350 degrees.
- Mix everything together until a dough forms.
- Shape the cookie on a parchment paper-lined baking sheet.
- Top with chocolate chips.
- Bake 8-10 minutes or until the edges are golden brown.
If you like a sweeter cookie, substitute another teaspoon of maple syrup for the teaspoon of water.
You can also add a few drops of stevia to the batter.