Foodie Fiasco

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“All for One” Chocolate Chip Cookie

Filed Under: 100-150, Almond Milk, Applesauce, Banana, Cookies and Bars, Desserts, Erythritol, Recipe Makeover, Recipes, Single Serving, Snacks, Sugar Free, Vegan, Whole Wheat Flour

By 43 Comments Jump to Recipe

And then your life changed forever.

Chocolate Cookie 2

I can’t get over this recipe. It’s really everything you could want and then some.

It’s a giant cookie made with love just for you in about 7 seconds flat. It’s full of chocolate and it tastes uncannily like happiness.

So let’s pretend it’s 11:30pm and you have finals and you need to know why the republicans were the left-wing party in France and what the heck they did with their Nutella and baguettes during the revolution.

Chocolate Cookie 10

Solution: make yourself this giant cookie and prepare to take over the world.

So… finals. They’re over! I don’t want to talk or think about them, and chocolate has served as an excellent buffer. Allow me to show you how to create this beautiful revolutionary cookie (no, not that kind of revolution) in the comfort of your pajamas.

Let’s start in the best way possible! With cookie dough! Just throw together a few ingredients you have in your pantry right now and get ready to rock.

Chocolate Cookie 1

Bake (or microwave, if you want your cookie like five minutes ago) and EAT. I prefer the baked version as there is a slight crunch on the outside and that beautiful chewy inside that embodies rainbows and sunshine. Of course, the microwave version is still pretty flipping fantastic.

Chocolate Cookie 3

Chocolate Cookie 5

I don’t think I can place enough emphasis on the sheer big-ness of this cookie. It. is. HUGE.

Chocolate Cookie 4 Chocolate Cookie 6

Hello, favorite snack. How I love you so.

Chocolate Cookie 7

Chocolate Cookie 8

Please note: The following recipe is NOT gluten or grain free, so please click for the recipe that is. 

Yield: 1 large serving (for you!)

Single Serving Chocolate Chip Cookie

5 minPrep Time:

15 minCook Time:

20 minTotal Time:

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Ingredients

  • 4 1/2 tablespoons white whole wheat flour
  • 1/8 teaspoon baking soda
  • pinch salt
  • 1 tablespoon erythritol or sugar
  • 1 tablespoon brown sugar or erythritol plus 1/8 teaspoon molasses
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon melted butter, Earth balance, or applesauce
  • 1 tablespoon almond milk
  • chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, combine flour, baking soda, salt, erythritol or sugar, brown sugar or erythritol plus molasses. Add in vanilla extract, butter or applesauce, and almond milk and stir until completely combined. Stir in chocolate chips.
  3. Transfer the dough to the prepared baking sheet and press into a cookie. Bake in the oven at 350°F for 12-15 minutes, or until firm and ever so slightly golden. Let cool for a few minutes if you can. Word to the hungry: you can also cook your cookie in the microwave on a plate for 45 seconds to a minute. Devour.

Notes

Nutritional information calculated with erythritol and unsweetened applesauce.

7.8.1.2
316
https://www.foodiefiasco.com/single-serving-chocolate-chip-cookie/

Nutrition

Calories: 120 cal
Fat: 0 grams g
Chocolate Cookie 9

What are your favorite snacks?

Admittedly, snacks hold a very special place in my heart. Popcorn rules savoryland, but as for sweets… this cookie takes the cake. Err, cookie. signature

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Comments

  4. YUM! I cannot wait to try this out! But I do have a few questions, like what would happen if I use oat flour instead? And where did the milk come in from? Its not listed in the ingredients :/
    Reply

    • I am so sorry! Thank you for catching that Mino! The recipe is updated to include the almond milk. ;) I haven't tried oat flour in this, and although I think the flavor would be great, I'm not sure if the texture would be okay. Could you let me know if you give it a try? Thank you!
      Reply

  6. I'm really sorry for my last comment. It was really rude. I'm obsessed with your cookie dough brownies and I love you in general. I forgot there were finals or I wouldn't have posted that comment. Thanks for the new recipe!
    Reply

  7. Oh boy, I remember all that French Revolution nonsense from high school. I salute you for getting through it relatively unscathed! I mean at least you didn't get guillotined right haha? Moving right along. Can I just say that I REALLY want to eat a giant cookie the size of my hand and especially one I can make in the microwave! Great recipe--now I just have to go buy chocolate chips.
    Reply

  8. Hi I just wanted to say I am a big fan of all your recipes. I am looking forward to making this new recipe soon! I was wondering how much almond milk you used for the cookie because I did not see it in the ingredients list but I noticed it in the directions so I was just wondering how much to use. Thanks Samantha
    Reply

  9. Omg, this looks perfect! Question, is there any substitute for the whole wheat flour? I have/can eat coconut, almond, or tapioca
    Reply

  11. My sister and I LOVED this cookie(s)! And so did our husbands:) The dough was delicious too and there are no eggs so you dont have to worry about the possibility of getting sick. I added peanut butter and oatmeal to my cookies....amazing! Thank you for this recipe!
    Reply

  12. Just made this - it was wonderful! I used whole wheat pastry flour and subbed dried cherries for the chocolate for a breakfast cookie. Thanks for the great recipe!
    Reply

  16. I love this cookie. I've lost track of how many times I've made it, but is there some way I can make it with almond and/or coconut flour? I'm really not supposed to be having wheat flour.
    Reply

  17. HI! this seems like a good recipe, but there is NO way it's 120 calories. The flour ALONE is closer to 130, and that's before you even add the milk, applesauce and chocolate chips. Unless there is some obscure very low calorie whole wheat flour I don't know about...
    Reply

    • Hi Amanda! My flour package says 100 calories, and I leave a note in the recipe saying that chocolate chips are not included in the calorie count because you can add as many as you want. Hope this helps!
      Reply

  18. Hi Kelly, This was my first time to use one of your recipes and I was soooo excited! My cookie was AMAZING!!! I can't wait to make more. You seem like such a neat person! Thanks for using your time to help us:) ~Serena
    Reply

  19. I never usually post comments for recipes I find on blogs but oh my gosh this was absolutely amazing! I got this huge cookie and it was absolutely delicious! Thanks so much for this :)
    Reply

  21. Kelly, I am so greatful for a go to dessert and the portion is perfect so I won't eat myself crazy. This deserves 10 stars!
    Reply

  23. These cookies were great, at first, but now I can't figure out what I'm doing wrong. I made these cookies with success and now when I make them ( I made two in a row) they turn out puffy and cakey. They don't spread they stay in the same size as I patted them out. they puff up and have a cake like texture. I used the same ingredients and measurement I always use. What could be wrong? This is the only cookie I have found that was like a regular chewy gooey cookie I could eat :(
    Reply

  24. May I ask brands ingredients you use? The nutritional info given for this cookie is 120 calories per cookie. Using the flour I have on hand Dove - Organic Plain White Flour 4tbsp of that alone has 102 calories. Total recipe using unsweetened apple sauce,unsweetened almond milk, xylitol and carob drops for me works out at 215 calories. Thank you
    Reply

  25. Hi, I was so excited to try this cookie but I am confused how you calculated your calories. I understand that if you use regular sugar it would be more calories but 4 1/2 tablespoons of flour is about 120 calories just on its own. Then add chocolate chips and butter and you're looking at a 300-350 calorie cookie depending on how many chocolate chips you used. Is there a less calorie flour out there I am unaware of? Thanks so much!
    Reply

  26. Could I use a gluten free flour blend? Maybe add a bit of xantham him? (Not in my blend). Or would there be rising issues? I'd prefer to use it or oat flour instead of almond meal or coconut flour - ends up tasting more like the real thing! (Albeit more carbs). Thanks!
    Reply

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