Cookies/ Dessert

The Single-Serving, Gluten-Free, Paleo Chocolate Chip Cookie

The BEST Single-Serving, Gluten-Free, Paleo Chocolate Chip Cookie

Friends. Let me introduce you to the BEST single-serving, gluten-free, paleo chocolate chip cookie!!!!!!! AKA a cookie you could potentially (and probably should) make every night for the rest of your life. Whiiiiiich really appeals to me because honestly, I only really love cookies when they’re freshly baked – I just can’t get down with a cookie that’s not warm and gooey, you know?

The inspiration for this recipe came when I made my friend Sara’s recipe for a single-serving vegan chocolate chip cookie. I wanted to find a way to make it gf/paleo just for fun, but also because I get a loooot of requests for gluten-free (and dairy-free) recipes.

I have made this gluten-free, paleo version three times in this past week alone, and honestly I think it’s perfect! I think even people without dietary restrictions (whether by choice or necessity) would love this cookie! There are just 8 simple, real-food ingredients that go into this cookie, all of which are probably in your pantry right this second! It’s healthyish, but still totally decadent and satisfies the sweetest of teeth!

I hope you guys get a chance to try this cookie and LOVE it as much as I do!! Have a great weekend!

The BEST Single-Serving, Gluten-Free, Paleo Chocolate Chip Cookie

The Single-Serving, Gluten-Free, Paleo Chocolate Chip Cookie
Author: 
Serves: 1
 
Ingredients
  • 4 T almond flour
  • 2 T coconut sugar
  • pinch salt
  • ⅛ t baking soda
  • 1 T melted coconut oil
  • 1 T beaten egg (meaning: 1 egg, beaten, and then use 1 T of that mixture - save the rest for your scrambled eggs in the morning!)
  • ¼ t vanilla extract
  • ~1/2 oz chocolate, chopped, or a handful of chocolate chips!
Instructions
  1. Mix all ingredients except for the chocolate in a small bowl until well combined. Stir in the chocolate. The dough will be runny - that's okay! Chill in the fridge for 30 minutes.
  2. Preheat oven to 350. Shape the dough into a ball and bake on a sheet pan lined with a nonstick baking mat or parchment paper for 10-12 minutes, until the edges are light golden brown. Let rest on the baking sheet for 10 minutes, then transfer to a wire rack. Enjoy!

 

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6 Comments

  • Reply
    Ruby
    February 5, 2018 at 10:55 am

    GIRL. This is genius and those ingredients are simple + spot on. I am so making this this week! For some reason I also find it super cute that you use 1 tbsp of an egg. Don’t ask me why 🤷‍♀️

    • Reply
      Lucia
      February 5, 2018 at 2:48 pm

      Ruby, thank you so much!! Let me know if you do get a chance to try it – I hope you love it! Also that is so funny, I think the 1 T of egg annoys most people haha.

  • Reply
    Liz Ingraham
    February 2, 2018 at 5:48 pm

    Need this in my life every night of the week!! Cannot WAIT to try!

    • Reply
      Lucia
      February 5, 2018 at 2:48 pm

      Same! Haha. Thanks Liz!!

  • Reply
    Laura (A Beautiful Plate)
    February 2, 2018 at 12:49 pm

    Omg! I want to make this!!! Also – beautiful pictures!!!

    • Reply
      Lucia
      February 5, 2018 at 2:48 pm

      Thank you so much, Laura!! 🙂

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