There are times when you just need a cookie NOW.
Today’s recipe yields two big cookies, similar in taste and texture to the ones you’d buy at the mall, but much healthier! The cookies come together almost instantly—no stand mixer needed, and no rolling out dozens of cookie dough balls. These are super soft and gooey, straight out of the oven!
Share with a friend, or eat one now and keep the other one for later. There’s nothing like going through the day knowing a soft chocolate chip cookie is waiting for you at home!
How to make Chocolate Chip Cookies for Two
Category: Healthy Cookies.
- 3 tbsp plus 1 tsp spelt or all-purpose flour (or 4 tbsp oat flour) (30g)
- scant 1/8 tsp salt
- scant 1/8 tsp baking soda
- 2 tsp coconut sugar (or regular brown sugar)
- 2 tsp evaporated cane juice (or regular sugar)
- 3-4 tsp chocolate chips
- 1 tbsp plus 1 tsp coconut or vegetable oil (14g)
- 1/2 tsp pure vanilla extract
- 1 tsp milk of choice
Preheat a toaster oven to 325 degrees F, or a regular oven to 350, and grease a tray. In a cereal bowl, combine first six ingredients and stir extremely well. Add wet, and stir to form a dough. Break dough into two equal balls (or 4 balls, if you’d prefer smaller cookies), and smush into cookie shapes. Place cookies with some space between them, as they will grow as they cook. Bake 11 minutes in the toaster, or 7-8 minutes in an oven. They should still be a little undercooked when you take them out, so let them sit 5 minutes before removing from the tray.
Click for: Chocolate Chip Cookie Nutrition Information
Question of the Day:
Do you have a favorite “tried and true” chocolate chip cookie recipe?
In terms of how to make chocolate chip cookies, everyone seems to have a different idea about what makes the perfect chocolate chip cookie. Some people like soft cookies, some prefer crispy cookies. Some swear by adding cornstarch to their chocolate chip cookies. I’ve never tried it, but supposedly it makes the cookies extra chewy. For a bigger-batch recipe, I use my recipe for Flourless Chocolate Chip Cookies, which yields cookies that are somehow chewy, soft, and crispy all at the same time!
Link of the Day:
……………………….Nutella Fudge Pops
Katie,
A few commenters have hinted at having the same problem as I do, but I’m just going to come out and say it: I am a true-blue carbhydrate addict! I cannot control myself around sweets. Period. At all. Everything is much worse (harder to resist, easier to eat more, more headache/nausea-inducing, worse sugar hangover the next day) when the ingredients are refined, but even healthier versions of baked good with whole grain flours and raw/whole/low-glyc sugars are not something I can simply eat a normal portion of. So . . .
OH MY GOD A RECIPE FOR TWO FREAKIN’ COOKIES IS THE BEST THING EVER!!! THE BESTEST BEST! A life without sweets means eventually buying a huge package or making a huge batch (and then eating everything at once!), but this is THE PERFECT SOLUTION! Please please please never stop coming up with new ideas. Wow. Just . . . Wow!
PS: Best recipe for choc chip cookies is my own, which started out as Toll House’s but got so modified over time that it really is my own. Using molasses and agave makes them CHEWY!!! and undercooking them makes them soft, and then cranking the oven up high makes the outside just a tad crispy . . . MMM! But I will now use my mad cookie skills with this recipe instead!
does this recipe taste good if you just want to eat the dough not cookies?
Personally, I don’t think I’ve ever met a cookie dough I didn’t like :).
Yamm, a perfect cookie is FULL of chocolate, chocolate chips, chocolate chunks, possibly chocolate spread and cacao powder, chewy, moist, but a little bit crunchy too if that even makes sense. I love your recipes for 1-2 people so I will make this one next.
Oh Katie. Thank you for such a superb recipe. I decided to go ahead and use the bobs red mill gluten free flour and they turned out heavenly.i did not use xanthum gum. They were crispy on outside and goey inside even the next day.
Thank you
Katie,
While I appreciate the calorie count information, why do you omit the oil, sugar, and chocolate chips? Seems like those are pretty key ingredients here.
Confused… Those are not omitted.
OMG… I thought it read, “it does NOT include the oil, sugar, and choc chips”… I can’t read… sorry!!!
Holy Yumminess, Batman! I love this recipe. I don’t know what it is about coconut oil in a cookie that makes it taste like cookie dough even when cooked.
There are lots of different recipes but I’m interested in those recipes that opt for healthier options. At least they care for the welfare of other people.
I think I need a toaster oven . . . if it wasn’t so late – and so hot! – I’d make these RIGHT NOW! I’ve been gluten free for almost two months, and while the bread issue isn’t a problem (oddly enough) I really miss cookies.
Maybe tomorrow . . .
Whoa! Pretty easy to make. I never thought that it would be that easy. I always saw cookies as difficult to make but I was wrong. Thanks for this.
WONDERFUL! It’s just my husband and I with no kids and neighbours who seem to be never home so this is exactly what I’ve been looking for. I have some 6 cupcake recipes but even that lasts a week 🙁 Perhaps we need to gym & eat more 😉
Brilliant!