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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.
MORE SWEET TREATS:
Chocolate-Cherry Browned Butter German Pancake
Banana Blondies
Cinnamon Cheesecake Swirl Pumpkin Bars
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Single Serve Jumbo Low Carb Chocolate Chip Cookie
Ingredients
- 1 tablespoon butter melted
- 2 teaspoons of 1 lightly whisked egg *See Notes
- 2 teaspoons granulated sweetener or sub with white sugar for non-low carb
- 1 teaspoon coconut sugar or brown sugar
- 1/4 teaspoon pure vanilla extract
- 1/3 cup almond flour or substitute with plain or all purpose flour plus extra pinch baking powder
- 2 tablespoons sugar free chocolate chips
- 1 pinch 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
has anyone made these and froze before baking? how many teaspoons of egg do you get?
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
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.
I am not sure why it would be so cakey unless it was not mixed enough or baked enough. Cakey can be good though ;)!!
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 🙂
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!
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!
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?
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!
so no baking powder or soda if using almond flour?
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.
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. 🙂
I am dairy free. Can i use almond butter or coconut oil to replace the butter.
Hi Diane. That should be fine.