Foodie Fiasco

Happiness, decadence, and loose pants

Related Posts

“All for One” Chocolate Chip Cookies

Filed Under: 50-100, Almond Milk, Applesauce, Banana, Chocolate, Chocolate, Cookies and Bars, Desserts, Gluten Free, Grain Free, Low Carb, No Bake, Paleo, Recipe Makeover, Recipes, Single Serving, Snacks, Stevia, Sugar Free, Vegan

By 94 Comments Jump to Recipe

You need to go make these cookies now.

Right now. I mean it. Grab your computer and run to the kitchen.

I don’t mean to be pushy, but I say this because I love you and will give you lovingly push you to do what is best for you. This is best for you. Trust me.

I’m going to keep this short because I want nothing to stand between you and these cookies, but you probably are somewhat curious to what the heck I’m talking about.

I’m talking about mouth-watering drool worthy single serving cookie that can be made in under 2 minutes. I don’t know about you, but I am notorious for consuming half a recipe’s worth of dough before the cookies even hits the oven, so the single serving thing is particularly useful for me.

Oh, and they just happen to be vegan, gluten free, grain free, low carb, sugar free, low fat, and only about 65 calories for all 10 cookies. And they’re positively scrumptious.

So what are you waiting for? Run to you kitchen! Sprint there as fast as you can! Grow wings and fly if possible!

Right. You’ll probably be wanting a recipe. Fine, but promise you’ll make them?

“All for One” Chocolate Chip Cookies

What if I told you that you could have ten delicious chocolate chip cookies for only 65 calories in your mouth in under 3 minutes? You’d think I was taunting you, wouldn’t you? This is not a dream. This is real. I promise.

Adapted from my World’s Healthiest Cookie

Makes 1 serving (10 cookies!)

Nutritional Info

Serving size: 1 recipe (10 cookies)

Calories: 64

Fat: 2.5 grams

Ingredients

2 Tablespoon coconut flour

2 Tablespoon mashed banana or applesauce (I prefer banana. Personally, I think applesauce gives them too much of an apple-y taste. That’s just me.)

pinch salt

1/8 teaspoon molasses

1/4 teaspoon vanilla extract

stevia or other sweetener, to taste (I used one packet of stevia)

3 Tablespoon almond milk, or milk of choice

chocolate chips (I used about 1/2 Tablespoon)

Directions

In a small bowl, mix coconut flour and salt. Add in mashed banana or applesauce, molasses, and vanilla extract and stir. Add in almond milk, one tablespoon at a time until fully incorporated. Stir in chocolate chips. Drop dough by tablespoon or teaspoon, depending on how big you want them, on a greased microwave safe plate and flatten into cookie shapes/ Microwave for 45 seconds to a minute, watching them carefully, looking and smelling for done-ness. Let cool for a minute or two to allow the cookies to firm up before inhaling them all. If you want a version made in the oven, check out my World’s Healthiest Cookie.

It looks like we just found your new favorite midnight snack.

Enjoy!

-Kelly M.

 

 

Related Posts

Comments

  4. Oh my gosh these are seriously amazing! I made them last night and they definitely satisfied my sweet tooth. I'm seriously LOVING the all for one recipes!!
    Reply

  5. While I made these and they are delicious, I am wondering how they can only be 64 calories? I looked at the coconut flour that I have and it says it's 62 calories per 2 tablespoons, which doesn't really add up with the rest of the ingredients. (i.e. I used 1/2 a banana to make 2 tablespoons mashed so that would be another 50 calories, right?) Is there something I'm missing here?
    Reply

    • I had the same question... the math you did can't be correct. These definitely have to be closer to 100 calories or so, right?
      Reply

      • Thanks so much for the interest, guys! I said right in the calorie count that I calculated it with applesauce and not mashed banana (but sorry for the confusion!). Even though coconut flour says 60 calories per 2 Tablespoons, your body does not absorb the calories in fiber, so I only account for the NET carbs in a recipe which brings the calories down to 44 calories per 2 Tablespoons. So 44 for the coconut flour plus 12.5 for the applesauce plus 5 for the applesauce is about 64 calories. Thanks again, and I'm sorry for not being more clear! I hope you have a lovely day!
        Reply

        • Hi! First off: These look amazeballs and I can't wait to make them! Second: How do you calculate the net calories in the coconut flour? What happens to the calories we don't absorb? Maybe this isn't the place to ask this... Sorry :s But any help would be appreciated :)
          Reply

          • iI Birdie, and thank you for the question! (Amazeballs- love that! I might have to borrow it.) Funny you ask, because I just got another question about the same thing, and since I left a very long response, I hope you don't mind I just copy and paste it for you. Thanks! This really is a great point I should have answered sooner. I do all my own calculations for the nutritional information, so I don’t use the calorie calculating websites. For the nutritinal information I use to calcualate the calories in a serving of a recipe, I usually just use the nutritional facts on the package of the ingredient I used. So for the coconut flour (I’m using the Bob’s Red Mill nutritional info as a reference), It has 2 grams of fat, 8 grams of carbs, 5 grams of fiber, and 2 grams of protein. I only account for the calories of the NET carbs in the product, so in this case, there are only 3 grams of NET carbs (8 grams of total carbs – 5 grams of fiber, as your body does not absorb the calories in fiber). So here’s how I add everything up: 2 grams of fat (18 calories) + 3 grams NET carbs (12 calories) + 2 grams protein (8 calories) = 38 calories per 2 Tablespoon serving of coconut flour. Obviously, this is a pretty controversial topic, but this method of calorie counting is widely accpeted in the US. The FDA does allow companies to take advantage of this method to calculate the calories if their product, but only a few comapnies take advantage of it. On the other hand, in Canada, companies are not allowed to use this method. So if an American manufacturer distributed a product with the nutritional info reflecting the method I just told you about into the US, and decided to distribute the exact same product into Canada, the calorie count would have to be higher. Okay, thank you for reading my essay of a response, and I hope this helps!

        • Hi, I just wanted to clarify .. when the calorie counter websites or databases list calorie counts of foods, they already take into account the dietary fibre and the portion of the food that doesn't get absorbed .. you don't have to subtract more calories from the calorie count. For example, on calorie count . com it says that 2 tbsp of coconut flour has 10 grams of carb, 2 grams of protein and 1.5 grams of fat. Since 1 gram of carb/protein = 4 calories and 1 gram of fat = 9 calories, the calorie count ends up becoming around 60 cals. The dietary fibre of 6 grams is additional to the grams of carbohydrate. Otherwise, that means the nutrition labels of all products in the world would be giving faulty information lol, because if they didn't already subtract the fibre then everyone in the world would have to be sitting there calculating the actual calories of something by always subtracting the fibre .. the agencies in charge of posting nutritional info would've already thought of this, don't you think?
          Reply

          • Hi Angela, and thank you so much for the excellent question! This really is a great point I should have answered sooner. I do all my own calculations for the nutritional information, so I don't use the calorie calculating websites. For the nutritinal information I use to calcualate the calories in a serving of a recipe, I usually just use the nutritional facts on the package of the ingredient I used. So for the coconut flour (I'm using the Bob's Red Mill nutritional info as a reference), It has 2 grams of fat, 8 grams of carbs, 5 grams of fiber, and 2 grams of protein. I only account for the calories of the NET carbs in the product, so in this case, there are only 3 grams of NET carbs (8 grams of total carbs - 5 grams of fiber, as your body does not absorb the calories in fiber). So here's how I add everything up: 2 grams of fat (18 calories) + 3 grams NET carbs (12 calories) + 2 grams protein (8 calories) = 38 calories per 2 Tablespoon serving of coconut flour. Obviously, this is a pretty controversial topic, but this method of calorie counting is widely accpeted in the US. The FDA does allow companies to take advantage of this method to calculate the calories if their product, but only a few comapnies take advantage of it. On the other hand, in Canada, companies are not allowed to use this method. So if an American manufacturer distributed a product with the nutritional info reflecting the method I just told you about into the US, and decided to distribute the exact same product into Canada, the calorie count would have to be higher. Okay, thank you for reading my essay of a response, and I hope this helps!

        • Unfortunately, companies are currently using the method of calculating calories by subtracting the fiber count from the carbs. Not all companies but those such as Quest Nutrition and Fiber One practice this. It's really quite a shame that the lines are so blurry in this area!
          Reply

  6. YES! This is happening today. I have been craving cookies for about a week now, but I've been trying to hold myself back, because I KNOW I shouldn't give in... But these are perfect! And only 65 calories?! And I don't have to share?!? Oh yeah. Totally happening.
    Reply

  10. Just like you ordered, I ran into the kitchen and made these delicious cookies. I didn't have any coconut flour so made a mix of hazelnut flour, white flour and shredded coconut. Easy, tasty, healthy enough, just how I like it! Thanks for the recipe. I am a new follower! Have a nice day! :)
    Reply

    • I don't mean to be ordering you around! ;) But that thank you SO MUCH for making them anyway. You are so sweet, and I hope you have a lovely day! Welcome aboard!
      Reply

  11. I love you! I made these, and they are great!!!! I absoltely love them! I got eight cookies out of a batch and a half of this recipe (I used 2 tsp. of brown and white sugar, along with 2 Tbsp. of coconut flour and 1 Tbsp of regular flour with the original numbers of the other ingredients). The result was pure awesomeness!!!! Do you think you could make another cool single-serving cookie recipe? I'm just loving your "singles" recipes so much!
    Reply

  12. Thank you very much for posting your recipes! Everyone seems to be giving great feedback so maybe I'm missing something when making these but mine always turn out dry and crumbly and they taste very grainy? I don't know if anyone else has experienced this, but I'd love to try to fix it!
    Reply

    • Thank you SO much for trying so hard to make this recipe, Julia! You have no idea how much that means to me. ;) I am so sorry it's not working out like it should! Hmm... Are you making the recipe as written? Subbing ingredients can really alter the quality of the final product. Also, the cooking time is very dependent on the type of microwave you have. Mine is really old, so I had to nuke the cookies for about a minute, but I imagine a high powered one cook could them in about half the time. Maybe your cookies are over/undercooked? Sorry again, and I hope this helps!
      Reply

  13. Kelly, thanks for such a unique recipe using coconut flour! I found that my cookies were crumbly as well.. I ended up cooking them for a minute and they were wet, so I did another 30 seconds, still wet, and then another 40 seconds, and looking like your photo. I took them out, let them cool, and they still crumbled apart! :( Which type of coconut flour do you use?
    Reply

    • Thanks for the question, Courtney! Subbing any ohter flour for coconut flour RARELY ends well, especially because coconut flour is so different from other flours. I would advice against using wheat flour in this recipe, but you can buy coconut flour at places like Whole Foods or online at Amazon or iherb.com. Hope this helps!
      Reply

  16. I just made these and I AM OBSESSED (so much so that I don't even feel bad about using all caps!). Love love love the texture/taste/nutrition/everything about them! I adore your blog and all of your recipes, but this is definitely my new favorite - I'll have to try the peanut butter version soon (aka breakfast tomorrow)! You are a coconut flour genius :)
    Reply

  17. Amazing. I never tried coconut flour before, but I love it! My biscuits didn't really set - they were crumbly, but I put them in the oven (no microwave here) so it's probably my fault. I was more than happy to eat the hot squidgy dough, though! Thanks for the recipe!
    Reply

    • Thank you so much for making this recipe, Sophie, and I am very sorry it didn't work out like it should! Since the cookies were crumbly, did you let them cool all the way? If I didn't pop my cookies in the fridge for a few minutes after cooking (who has the patience to let them cool at room temperature?) they would most likely fall apart. Also, I have a version of this recipe that uses the oven instead of the microwave here. Thanks again, and I hope this helps!
      Reply

      • Yes, that's why - I didn't read your instructions as carefully as I should have done and just ate them soon out of the oven. Thank you for providing the recipe, and most of all for introducing me to coconut flour, srs, I might be as obsessed as you now! Haha. I love stirring a spoonful into greek yoghurt with some stevia and berries. Makes it thick and coconutty. :D I also made your xylitol caramel and used it in making granola, it's great and so easy, thanks!
        Reply

  18. I just made these tonight and they are oh-so-good! I totally felt guilty eating them, but then I realized that it's OK! Thank you so much for creating this recipe!
    Reply

  19. Wow! This is my first time visiting this site, and I am super impressed. I've been gluten free for almost a year and my boyfriend and I are cutting calories (he's a fighter and cutting weight. Bummer.). So, what I'm saying is: this is perfect. THANK YOU! You can bet I'll be back.
    Reply

  20. I'm half way through trying these: I cooked the mix in 2 batches, and am typing this while I wait for the second to firm up a bit. These are incredible! I forgot to add sugar to the first ones, and they are STILL incredible! And now they're gone! Thank you so much! This recipe is.... (can I say it again?) INCREDIBLE!!!
    Reply

  21. Do you happen to know what the total grams of carbohydrates are in this recipe? (Total grams carb per batch of 10 cookies)
    Reply

  23. Hi. I just made this recipe but it wasn't a dough at all. It was sooooooo super runny! More like a milkshake than a cookie dough! I followed the recipe to a T. What went wrong?
    Reply

  24. Kelly, I've been reading your blog for about a month now and I am obsessed! I love your message - please keep it up, you are helping me and many others, I'm sure. Any who...these are the bomb. Thanks again! xoxo, Britany
    Reply

  25. Can you use regular flour? I am currently breastfeeding and my daughter cannot handle the nut protiens (no peanuts, treenuts, coconuts, nothing). I xan eat a little soy but that is it. I might have to just wait ...
    Reply

    • Hi Kari! I responded to your comment, but it looks like it didn't go through. Anyway, coconut flour really can't be substituted. I hope you don't have to wait too long. Congratulations on your little one!
      Reply

  26. Hi I was just wondering why these have less calories than the oven version of the cookie when the oven ones don't have molasses or vanilla? Great recipe though! Trying it out tonight!
    Reply

    • Hi Kimberly! I used a very small amount of molasses and vanilla extract has negligible calories when used in small amounts, so the calories are about the same.
      Reply

  27. Wife made the recipe exactly as it was listed and the cookies turned out like yucky weird pancakes. They weren't tasty or appetizing at all. A youtube video would be more helpful so that everyone can see how they are really made. Tried using less applesauce or more flour - still bad. I don't know how these turned out so well, but the recipe doesn't hold up.
    Reply

  28. Love the taste but both times I tried them they were runny and cooked up very soft and flat. I had to eat them with a fork. I never got a "cookie" consistency. Next time I'll skip the milk and see if that works better.
    Reply

  29. Tried these tonight (had been meaning to try them for a LONG time now!). Unfortunately, it was a fail again...not sure what is going on between your recipes and my microwave/oven. All your recipes sound amazing and look awesome as well. But whenever I attempt them (and, trust me, I've been cooking for many years and even work as a recipe developer on the side) they come out nothing like the lovely delicacies in your photos : ( The cookies came out very airy...almost like a meringue! Suggestions??
    Reply

        • Yes, of course I was using coconut flour--that's what the recipe calls for! And, yes, I do allow the coconut flour to absorb all the liquid. Thanks for trying to help--I just wish the author of this blog responded. I have left a handful of comments (I'm more of a lurker) and she always ignores them. If you're going to host a blog, I think answering questions is the proper thing to do...not immediately--but we're talking months here! Anyways, thanks for trying to help troubleshoot.
          Reply

  30. Thank you for taking the time to share this . I'm always looking for healthy deserts for my family. Looking forward to my future with foodie fiasco :)
    Reply

  32. Nearing the end of my daily calories but struggling with a strong craving for cookies...found this and OMG thank you. Delicious. I didn't have molasses so I used brown sugar (also as the sweetener) and no chocolate chips, so I used 100% cacao powder added at the end and made kind of a marbled cookie...perrrfect!! I cannot wait to make these again tomorrow
    Reply

  34. I found your website yesterday and am having an absolute field day! Our weight loss stories sound so similar, too. I went through the same sort of unhealthy, crazed weight dropping in high school and recently have cycled through that all again, 10 years later. Like you though I've been able to pull myself out of it a bit and stop obsessing and stressing so much now that I see there are healthy ways to still enjoy awesome food through simple substitutions and alternatives! Thanks for the brilliant recipes! I made the coffee cake in a mug this morning, and have a bazillion more on my list to try out ASAP! So freakin' excited!!
    Reply

  35. Could I use oat flour instead of coconut for these? I don't have coconut flour! Also, could even all-purpose flour work? Thank you so much! P.S. I LOVE your recipes. They are all so low-calorie and im so surprised that you made them up all by yourself. They're much better than the ones made by adults, who claim things to be "low-calorie" but actually are only a little less calories than normal versions. Yours is the real deal! Thank you so much for all your great recipes!
    Reply

  37. I did the math, either I'm wrong or you're wrong, but these aren't 65 calories for the whole 10, maybe half...2 table spoons of banana *mashed* is about 25 calories, and 2 tablespoons of coconut flour *depending on the brand* can vary from 60 to 70 calories...It's still a low calorie count, but realistically it's 130 calories to 140 calories. I'm not trying to be rude, but for some people counting calories, having an accurate count is much needed, but still, great job and lowering what would be over 1000 calories in cookies to only 130-140 calories!
    Reply

  40. Misread the molasses amount as 1/8 cup… still delicious! I wonder how they taste with the correct amount of molasses… can't wait to find out.
    Reply

  41. Hey! I really wanna try this but I have imitation vanilla extract and I have carob molasses. Would these work or does it have to be pure vanilla extract or normal molasses? Thanks:)
    Reply

  43. I found the coconut flour very hard to work with. It didn't hold together no matter what I did with it. I will probably never waste my money on it again. I much prefer working with Pamela's and bisquick's gluton free flour. Both work very well when making baked products and pancakes.
    Reply

  46. These cookies were awesome! It is such a creative idea. I used milk instead of almond milk, added cinnamon, and skipped the sweeteners and chocolate--more like a snickerdoodle than a chocolate chip cookie. Coconut flour has such a nice flavor and the banana added sweetness, so I was so excited that the cookies didn't need sugar. I also love how you can eat the entire batch without feeling guilty. Thank you so much!!!
    Reply

Trackbacks

Leave a Reply to Kaitlyn M Cancel reply

Your email address will not be published. Required fields are marked *

Privacy Policy