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
Thank you, thank you, thank you! I made these today and, let me tell you, they were PERFECT. I did add a few chopped walnuts to the tops before baking them. You are a genius! Thanks again.
These are sooo awesome! Big and chewy and perfect so I don’t eat a whole batch! I added 1 tsp. less of white sugar and it had the perfect amount of sweetness for me!
Just made these… SO GOOD! I didn’t think about it and poured my freshly melted, and quite hot, coconut oil in which melted the chocolate chips a bit, so they were more like chocolate chocolate chip cookies. Still awesome though.
WOW! This is a great recipe. First, I was so surprised there was so little dough. I could have gobbled it up in a few bites. (But I refrained). I was making the cookies for my kids because whenever I make a big batch I lose control and eat too many and too much dough ;/ So this was a great solution. And I was so surprised at how much bigger they got after baking in the toasted oven on my little stone bar pan (which is so perfect for stuff like this.) This may solve my baking issues. This and your pumpkin brownies that I am IN LOVE with. Thanks 🙂
LOVED this recipe the first time I tried it, but the second time around I had to make some substitutions. I didn’t have oil, so I subbed plain fat-free Greek yogurt. This was totally experimental, but it actually turned out so delicious (and even lower in fat!). My boyfriend actually came into the kitchen and hugged me after eating one haha!
However, because of the Greek yogurt substitution, I had to bake for about 13 minutes rather than 7-8 in the conventional oven. I kept on monitoring the cookies though, to make sure I wasn’t overcooking them. Then let them rest for 5 mins before serving.
This is pure genius. My husband asks for these by name. I use maple syrup instead of cane sugar & it’s delicious. I also tried to omit the oil and they still turned out fabulous. Thanks for posting 🙂
Did you still use the coconut/brown sugar? And did you substitute maple syrup 1:1 for the cane sugar without adjusting anything else?
These cookies are amaaaaaazing! I tried making them with coconut and sometimes almond flour.. you know, for when I’m feeling adventurous. Great recipe! Thanks Katie
Hey Katie!
I’ve been a fan of your blog since I discovered you about a year and a half ago, and your 5-minute mug cakes have saved my life more times than I can count, but today was special. Right after finally making your Cauliflower Alfredo (which I’ve had bookmarked for ages, and was absolutely delicious. I’ll definitely be making that again), I was lamenting to my roommate how I wanted a chocolate chip cookie. Just one cookie. She suggested I make a batch, which is not something I really have time for at the moment, but as I reluctantly pulled up your website to look for cookie recipes, this is one of the first ones I saw.
Needless to say, they’re in the oven right now, and I’m sure they will be amazing.
Thank you so much for always knowing just what I need!
Hi Katie,
Just wondering: why do these cookies look so much softer and more browned than your flour-less ones? Did spelt/ap flour affect your cookie outcome, or was size the culprit?
Thanks!
SO GOOD! Thanks Katie for another awesome recipe!