Single Serve Jumbo Chocolate Chip Cookie (Low Carb)
For those emergency episodes where you want a cookie, but you don’t want to risk your cravings with a whole batch of cookies. A single serve and jumbo sized salted chocolate chip cookie will fix anything at anytime.
Remember my Low Carb Browned Butter Chocolate Chip Skillet Cookie? That is this….halved, halved again, and halved again. Sort of.
Crispy on the outside and fudgy on the inside, sprinkled with salt and melted chocolate chips.
A cookie big enough to kill your cravings without the temptation of eating a whole entire skillet or pan worth of cookie pies.
It took about 2 minutes to make it the first time, trying to get the consistency right: adding more flour, slowly mixing through butter and enough whisked egg to make sure it was perfect cookie dough.
The second time making it? Well, I had a recipe to follow. So this time around it took less than one minute to mix it all together; maybe another minute to mould it into a cookie shape, and about 15 minutes of baking.
If you’re anything like me, it’s unbelievably difficult to keep from peeking into the oven every 10 seconds just to make sure it’s working. Meanwhile, the cookie smells filling the kitchen weren’t helping. But it was all worth it.
And extremely lucky I only had this one to inhale. I don’t think a whole batch of cookies would have lasted.
The perfect craving emergency fixed.
If you’re feeling extra generous…there’s always the possibility of splitting it in two.
But no…I don’t think so.
Single Serve Jumbo Low Carb Chocolate Chip Cookie
Weight Watchers: 8pp
Ingredients
- 1 tablespoon butter , melted
- 2 teaspoons of 1 lightly whisked egg *See Notes
- 2 teaspoons granulated sweetener (if not following low carb, sub with white sugar)
- 1 teaspoon coconut sugar (or brown sugar)
- 1/4 teaspoon pure vanilla extract
- 1/3 cup almond flour (if not following low carb, substitute with plain or all purpose flour plus 1/8 teaspoon baking powder)
- 2 tablespoons sugar free chocolate chips
- sea salt flakes to sprinkle (optional)
Instructions
- Preheat oven to 176°C | 350°F. Whisk together the melted butter, egg, sweetener, sugar and vanilla extract until combined.
- Add in the almond flour (or plain flour if using) and the chocolate chips, mixing through gently until the batter is well combined and creamy.
- Bake for 15-20 minutes or until the edges are golden browned and the cookie is set. Allow to cool and sprinkle with salt flakes.
Lisa Heaton says
Luvs!! I’m excited to find a single serve recipe so that I don’t have an entire batch of cookies to tempt me. Thanks for such a yummy recipe. Making this sfree/gfree life bearable. ❤️
April B says
For all my keto friends: I added this entire recipe into carb manager and only got 4 carbs for the entire recipe!! I made it into 2 cookies and ate both!! Thanks so much they were delicious!! ❤️❤️❤️
Nova Taylor says
YUUMM!!! This looks so delicious in the picture itself that I cant wait to have one right away. I’m sure I m making this in near future. Thank you for sharing this. Keep sharing:)
Susan says
Thank you so much for sharing this fabulous recipe! My husband and I are a month into Keto and we were looking for a little, sweet treat to have with tea at night. This is perfect! We split it and we were both so happy! We used Monk fruit granulated sweetner for the 2 teaspoons and splurged and used 1 teaspoon of brown sugar, and Lindt dark chocolate. We don’t eat many carbs in the rest of our diet, so we are still under our Keto goal of 20-30 carbs per day. We will definitely be making this cookie again. Thank you for sharing – your recipe is the first low carb dessert we have tried and actually liked!
Rudina says
I was craving sugar and I didn’t want to make more than what I should eat. I’m doing keto and this was amazing it was way better than I expected. Crispy edges and soft and creamy in the middle I used egg whites and added 90% chocolate to it and OMG 15 min and the best cookie ever.
Karina says
Hello Frances!
You are welcome to use any type of sweetener that that fits your liking! Let me know what you use and how it tastes. Thanks for following along! xo
kathy says
has anyone made these and froze before baking? how many teaspoons of egg do you get?
Karina says
Hello Kathy!
Yes, you can freeze the dough before baking. The recipe calls for 2 teaspoons of 1 whisked egg. That’s what I have tested and found to be best. I am so excited that you are trying these. You will love them. Please let me know what you think of them. Thanks for following along! xo
Rhonda says
I’m pretty damn good in the kitchen. I followed this recipe exactly, but mine came out so cakey. Have you had that happen? Tasted amazing–no complaints. Just curious why it would’ve been cakey.
Karina says
I am not sure why it would be so cakey unless it was not mixed enough or baked enough. Cakey can be good though ;)!!
Bakingsam says
I made this with 2 tbsp of flax egg and oh my! THIS RECIPE IS AMAZING. Thank you so much. I will make again and share on my baking account 🙂
Denise says
This is the first review I’ve written to a recipe ever although I’ve made plenty of recipes. This is fabulous, you’ve saved me on the Keto lifestyle. I quadruple the batch, wrap them individually in foil and eat 1/2 cookie each night and savor every bite. I bake them longer because I like a crunchy cookie. They are big and delicious, almost don’t know they are low carb-can’t say enough. Thank you Karina!
Karina says
That is more than AWESOME!! I am so happy you love them and make them work for you and your diet. What a great idea! Thanks so much for sharing!
monika says
Hi, I made your cookie (now twice) and both times, I got a gummy result. The first time I used sunflower seed butter instead of butter and thought that might have been the issue, but the second time I used coconut oil and it still came out gummy! I’ve also been using one egg white instead of 1 tsp of a whole egg…Could THAT be the problem?! I also omit the sugar and only use stevia because I follow a ketogenic diet. Finally, when using almond flour, there is no baking powder?
Karina says
Yes, there are a few different ingredients that don’t go well together or that just need a little extra or less baking together. I will have to experiment with these ingredients you are using. Thanks for letting me know and following along with me!
monika says
so no baking powder or soda if using almond flour?
Ioana says
This looks like just one of those time when all I want is to stay alone, meditate, and have a great low carb snack only for me. Gathering all the ingredients and definitely making the recipe this weekend.
Sara says
This is by far the most AMAZING gluten-free cookie I’ve ever tasted in my life! It turned out perfectly crispy on the edges but soft and chewy on the inside. It has the most incredible consistency, which is surprising, because gluten-free treats usually lack that. I was having a huge sweet tooth when I came home from work today and was so happy when I stumbled upon your recipe. Thank you, thank you, thank you!
And, for those wondering (because I initially wondered the same), you have to mold the cookie into a cookie shape. It won’t spread out if you plop it down with a spoon since you’re using gluten-free flour. 🙂
Diane says
I am dairy free. Can i use almond butter or coconut oil to replace the butter.
Karina says
Hi Diane. That should be fine.
Diane Colley says
Hi there. Can coconut oil melted be used instead of butter.
Kind regards Diane
Karina says
Yes definitely Diane!
PandaNoKuma says
This cookie was the bees Knees! It was so ok good! Saved my cheat day. Hands down!
Karina says
Yaaay for cheat day and a good cookie to see you through it!
Denise says
If I didn’t know it was low carb/sugar free I wouldn’t believe it – THANK YOU – Fabulous!
Marie says
Same thing happened to me…it didn’t spread at all. Please help…this was an emergency! 🙂
Jillian says
All I had was brown sugar for the sweetener and generic mini chocolate chips, and this turned out so well! I can’t wait to experiment with different ingredients. This cookie is going to save me from a pan of brownies one day, I just know it ;).
Tara Hudson says
So I just made this for a Sunday night treat. The dough was delicious but mine didn’t spread out in the oven. I placed it on the cookie sheet in a scoop like I would do regular cookies and it came out of the oven in a mound with browned tops. Did I do something wrong? Was I supposed to flatten before baking?
Leigh says
Yesssssss! I just made one cookie from this recipe and it is everything! So chewy, and def sufficed my cravings.
Darcy says
I hope to try this soon. Thank you for sharing.
Jessica says
I don’t have coconut sugar, can I use another sweetener?
Susie says
Hi Karina, did you use unsalted butter?
Karina says
Hi Susie. I love using salted butter because I love the salty sweet balance in cookies, but you can use unsalted 🙂
Andrea says
Awesome recipe! Perfect mini batch, made 3 small cookies vs 1 jumbo.. Used 1tsp Classic monkfruit sweetener & 1 tsp golden- Lakanto brand. Drizzled with a little melty coconut butter, delightful. Next time I’ll add walnuts. Thanks for the recipe!
Aaron says
I’ve been making this for me and my girlfriend and she loves it. The other day I added a 1/2 tsp of cocoa and made double chocolate cookies. They came out amazing!
Yvonne says
Just made this and I totally agree! Amazing! Almond flour gives it a little different texture, but it’s nutty, so it’s even better! So rich and buttery! I can’t believe this is low carb! Love the single serving recipe! Thanks!
Karina says
You’re welcome Yvonne! I’m so glad you tried it!
Meg says
I just saw it, made it and it’s all gone!! Thanks a ton for the recipe… it was amazing!!
Angie says
This recipe sounds great. Can’t wait to try. Maybe I just missed it but what size pan did you use?
Karina says
No pan for this Angie! Just mould it into a cookie shape on a baking sheet/tray. 🙂
Christie says
Where do you get sugar-free chocolate chips?
Karina says
Hi Christie! I get mine online at either Vitacost or iHerb 🙂
Judith says
I have been looking for a recipe for a long time for a single cookie. Thank you:)
Karina says
Hi Judith! You’re very welcome! I’m so glad you found it!
Low Carb Desserts says
Wow, can’t wait to try this! I have some brown sugar erythritol that would be perfect for this!
Jessica Zeller says
I’m so excited to try this! But could I use coconut flour instead?
Karina says
Hi Jessica, you can try coconut flour but please keep in mind you may need to add more liquid (egg, oil, etc) as coconut flour gives different results and absorbs more liquid during baking unlike almond flour 🙂
whiskandshout says
This looks delicious! And I totally agree with: “A single serve and jumbo sized salted chocolate chip cookie will fix anything at anytime” haha! Pinning 🙂
Karina says
Haha right? I’m glad we agree!
Lisa says
This looks so perfect and absolutely amazing! Love your recipes. I’m heading into the kitchen now to make it and will hashtag on your instagram!
Karina says
Hey Lisa! I can’t wait to see it over there! Please let me know how you go! Xx