Or, rather, cookie.
Just in case you get bored of the Single-Lady Cupcakes.
Now you can have single-serving cookies too!
Single-Lady Cookies
(makes 1 big cookie)
- 5 level teaspoons flour (15g) (all-purpose, oat flour, or spelt)
- 1/16th tsp baking soda
- 1/16th tsp salt (omit if using margarine)
- 2 tsp oil or pre-melted margarine (or applesauce, only if you like cake-y cookies)
- 1/4 tsp pure vanilla extract
- A little milk of choice, if needed (I use almond milk)
- handful chocolate chips (or raisins, nuts, etc.)
- sweetener (My testers liked 1 tsp brown + 1 tsp white sugar. You can easily sub coconut sugar or sucanat. Or try xylitol for a sugar-free cookie.)
Preheat the oven to 350 degrees. Combine dry ingredients, then add wet and mix with a fork. Don’t add water. Form into a big cookie and smush. (Or make two little cookies.) Cook for 7-8 minutes.
A different single-lady cookie idea: Just make a regular batch of cookies, roll them into balls, and then freeze the balls. They’ll keep for at least a year, and you can defrost and bake them in whatever quantity you wish!
For more recipes and ideas: Single Serving Dessert Recipes
This looks delicious! I love the single serving idea. I might just have to make it tomorrow..
Also, a single lady cinnamon bun would be AMAZING!
Sooooo cute, I love single serving recipes.
Actually, most of my recipes are single serving.
Love this one 🙂
I will MOST DEFINITELY be trying this in the micro! My dad would shoot me if I preheated the big, huge, energy-draining oven for a single cookie 😉 I’m sure it’ll turn out amazingg.
I’d love you forever if you created a (yeast free!!) single lady cinnamon roll. With coconut-butter frosting, mayhap?? 😉
izzyy
xoxo
Ooh good call on the icing 🙂
i LOVE YOU- this is beyond awesome
brownie, cinnamon roll AND doughnut!
Delicious! Have you done single-serving spice cake yet?
The perfect recipe!!! Love all the single lady recipes you have done…I would say brownies for your next recipe ; )
~Michelle
Love the idea! How about a one-piece serving of carrot cake? I’m sure that would make all the single chicas happier than ever 🙂
Your single-serving cookie looks so much better (and more like a real cookie) than mine!! Definitely giving this a try 🙂
Ooh let me know what you think!! 🙂 🙂
OMG Katie I just made a cookie with soy flour, pumpkin and dark chocolate chips in the microwave and it was amazing!!!! I had to make another one right away lol. You’re such a darling for posting this, thank you!!!! =D
Aw, no YOU are a darling for leaving such a sweet comment :). How long did you microwave it?
Katie! I tried your cookie and found it pretty dry / too dry to form a cookie, are the measurements correct? (I tried it twice). Either way, I love your blog, every other recipe I have tried has been awesome.
Hi Christa,
Nope, the measurements are definitely correct, and I’ve actually already gotten around 15 or so comments/emails from people who’ve tried it with good results. But can you tell me what oil you used? And what flour? And did you add any ingredients to the original recipe (or subtract anything? Or add water? Hopefully I can help figure out what went wrong :-?.
I didn’t add anything extra the first time, second time a little water after I followed all the directions so it would stay in tact and be a cookie. Flour-wise I used AP and oil was melted EB.
Don’t worry too much, it still tasted awesome and served as a yummy break-from-cramming-for-exams-snack!
I haven’t tried it with ap flour, but I did use earth balance for one test, and it came out soft with spelt flour… Maybe it’s an oven thing? Maybe your oven is more powerful?
Also, every time I added water, it came out drier, so I’d caution against that. Good luck with exams lol :).
I just made this, using ap flour, and it turned out nice and moist for me. But if you want it moister, maybe you could try adding a little more earth balance? Also, brown sugar makes moister cookies, so up the ratio of brown to white. And take your cookie out when it’s still a little undercooked, because cookies will still cook a little after they come out of the oven.
this is actually perfect for a non-single GUY in my house who wants cookies all the time. i like the idea of balls in the freezer for him. then he can pop and bake on his own.
mine turned out great! i used peanut flour and whole wheat pastry flour and added chocolate chips and nuts. it was delish (i think. i definitely inhaled it in .8 seconds, so the taste probably didn’t even really register. =/)
is there a wet ingredient missing – mine is just a bunch of crumbs!
Oh no :(.
The recipe definitely isn’t missing anything, as a lot of people have already made the cookie with good results. But what ingredients did you use? Did you maybe use margarine and not pre-melt it? Hopefully we can figure it out :).
Thanks! I used margarine and ended up having to add water. in my second try I used maple syrup and added apple sauce to make it consistent. I guess it’s just playing around w/ it a bit!
If you use margarine, you DEFINITELY have to pre-melt it first. Otherwise you have no liquid.
This looks great! How DO you come up with your recipes? And who are these “taste-testers” ? Elves? :)…I want to be a taste-tester…and an Elf…y’know, just sayin’….
Do you not use any oil? A little bit of fat is good for you though! Or melted nut butter or coconut butter perhaps?
Also, have you ever subbed Stevia in recipes for sugar? I did a couple of recipes without sugar and just added a Stevia packet – seemed okay, but I’m not sure if it’s “correct”.
LOVE your blog! (and the colors)
Hello Katie! I was wondering…if you make a batch and freeze the balls…well, I was wondering how to do that! Would I wrap each ball in plastic wrap, or give each its own ziploc bag, or…? Thank you! I just found your blog yesterday and I LOVE it!
Hey Sarah! I’m so glad you found me :).
We usually just put all the balls together in a ziploc bag and then freeze them. Because they’re frozen, they don’t stick to each other when you go to take one out. 🙂