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
I juuuuuust made these! Wow. How do these cookies taste so buttery with no butter? Made the recipe to a T! I made them with all the unhealthy versions of your ingredients, as that is what I had on hand. Now I have a gorgeous, tasty cookie for my lunch too! Really, just perfect!
Hello
First of all I want to thank you for all the amazing recipes! First time commenting but I’ve been a fan for a while now!
I have a simple question. When a recipe calls for fractions of teaspoons (like with baking soda), how do you measure it?
I never knew how to do it properly so I take random guesses. I’ve got the hang of it for cupcakes, but I think cookies require more precision!
Buy a set of measuring spoons.
Hello again. Sorry for the dumb question, I live in Japan and I didn’t realise our measuring spoons were different from those in the US!
I will try converting the amounts into grams.
When I make them they taste great but they always turn out cakey. I don’t know if it’s too little fat or too much baking soda… Love the recipe though. Thanks!
I would rate this 4 out of 5 stars. It was very good for a healthier version and I would make this again.
I found this recipe last week and have since made it at least 5 times. So, thank you from me (and my husband, when I feel like sharing), but not so much my waistline! 😉
Just made these today, using spelt flour, coconut sugar, and almond oil. Great recipe, I love that you have so many recipes for one person, it really helps when you live on your own and don’t want to have to make 20 cookies or muffins every time you want just one!
So, I wanted something sweet but portion controlled. Well, the batter was amazing…I wasn’t sure if they would even make it in the oven, but I was able to control myself:) They just came out of the oven and I’m letting them cool before diving in…I’m sure they will be just as good as the dough:) Thanks for another great recipe Katie!
These are delicious, I make them often, perfect portion control for those lacking will power! Love the single lady cupcakes as well. Thanks Katie!
Wow-great tasting cookies. I tripled the amounts , and obviously should have done more!
I think next time I’ll cut the sugar a bit since they came out very sweet.
Thanks!
This was absolutely perfect! I got my sweet tooth out of the way without risking needing a cookie monster exorcism lol and since it was so good i only needed one. Btw I used whole wheat flour bc thats all i had from the food co-op, the dough was a bit more crumbly/harder to form balls but that did not reflect in the final product, thank goodness. Whole wheat flour also didn’t spread out so next time I will flatten them out more manually before baking. I used natural sweetener and brown sugar mix 50/50(i like nectresse), unsweetned vanilla almond milk and opted for coconut oil. This was my first time making a baked good completely from scratch (no short cuts/not from a box). Too excited to make this and catch my future hubby. Thanks!
Definitely just made these for the 3rd time this week… And I made 8 of them… And I just ate two… Sooo. There’s that.