Chocolate Chip Cookie for One

Chocolate Chip Cookie for One

Sweets are my addiction.

And since I’ve been on my Fitness Journey, I haven’t been making too many sweets.

So you must know how excited I was when I came across this Recipe for One Chocolate Chip Cookie by Cooking Classy on Pinterest a few months ago.

Yes, I’ve been playing with this recipe for that long now!

Of course, if you subscribe to my monthly newsletters, you already knew this.

I thought I would finally make my version of this delicious chocolate chip cookie and write it down to share with all of you.

I’ve made some healthier changes to the original recipe so it’s now egg-free, no added refined sugar, and I’ve also included a gluten-free option.

Can you spot the gluten-free chocolate chip cookie in the photo below?

Chocolate Chip Cookie for One

I think you’ll be surprised to find out which is the gluten-free cookie!

Making a gluten-free version isn’t even the best thing about this recipe. The best thing is you can divide the dough into two so you can share with someone.

Or just keep it for yourself and have two cookies instead of one.

The only reason I made this cookie egg-free was out of sheer laziness.

There were eggs in my refrigerator. I just didn’t feel like cracking one open for one tablespoon of egg.

I know, that sounds so bad!

But hey, if I wasn’t feeling lazy about it, I never would have thought to try yogurt in place of the egg.

Chocolate Chip Cookie for One

After making my birthday cake which was a white funfetti cake, I remembered using yogurt instead of the egg.

  1. I’ve made a white cake with the whole egg (yolk and all) and it gave my cake a yellowish color.
  2. Yogurt makes the texture more moist. So you don’t get dry cake. Something I abhor.

So here’s my reasoning – if I can use yogurt for cake and breads, why not try it for my cookie??!!??

And the rest is history my friends.

Yogurt is a fabulous substitute for egg.

Let me clarify that, plain Greek yogurt is a fabulous substitute for egg!

And no, you can’t taste the yogurt.

Plus, now I can enjoy a chocolate chip cookie while on my Fitness Journey to satisfy any sweet cravings that might pop up out of nowhere.

It’s nice to have options.

I hope y’all enjoy this Chocolate Chip Cookie for One as much as I have.

As always, if you do make this Chocolate Chip Cookie for One please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!

This Chocolate Chip Cookie for One recipe is the perfect way to satisfy your craving, but without all the temptation of making an entire batch of cookies. I’ve also made this an egg-free, refined white sugar-free chocolate chip cookie with a gluten-free version too! All the flavors of the traditional chocolate chip cookie made into one giant guilt-free cookie. Yes, please!

Ingredients

  • 2 Tablespoons Virgin Coconut Oil
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon Coconut sugar
  • Dash of sea salt
  • 1 Tablespoon Plain Greek Yogurt
  • 1/4 teaspoon vanilla extract
  • 1/3 cup All-Purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 cup chocolate chips
Gluten-Free Chocolate Chip Cookie
  • 2 Tablespoons Virgin Coconut Oil
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon Coconut sugar
  • Dash of sea salt
  • 1 Tablespoon Plain Greek Yogurt
  • 1/4 teaspoon vanilla extract
  • 1/3 cup Brown Rice flour
  • 1/8 teaspoon baking soda
  • 1/4 cup chocolate chips

Instructions

  1. Preheat oven to 350F degrees.
  2. Line cookie sheet with parchment paper. Set aside.
  3. In a small bowl, add coconut oil, both sugars, sea salt, yogurt, and vanilla and mix together.
  4. Mix in flour and baking soda until combined.
  5. It might seem dry at first, but keep mixing the ingredients together. It will turn out to be a cookie dough.
  6. Fold in cocolate chips.
  7. Shape dough into a ball and place on prepared cookie sheet. Lightly flatten ball with your hand so it remains round like a ball, but with a flat top.
  8. Place into oven and bake for 12-15 minutes, until edges are light brown
  9. Remove from oven and let cool for 5 to 10 minutes before serving or transfer to wire rack to cool completely and store in an airtight container for later enjoyment 🙂

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s