So I’m sitting around the house last Sunday, watching movies and having a little pity party because my husband left that morning for a training exercise, and I wanted nothing more than to eat my feelings in the form of chocolate chip cookies. Hey, I may eat healthy food, but that doesn’t mean I always have the healthiest mind set around food… I’m working on that part 😉
Anyway, I decided to give in to my chocolate chip craving, but not the whole eating my feelings with a whole batch of them part. So I set out to create a single serving chocolate chip cookie recipe. That way I could enjoy a cookie or two while avoiding the temptation of an entire tray full of cookies since my husband wasn’t around to help me eat them. (Not that he helps me much anyway- he’s more of the eat five cookies fresh out of the oven and then not touch the rest of them so then my wife has to eat all of them herself type.) The problem with the single serving part is that you can’t split an egg in half. So it ended up being a double serving chocolate chip cookie recipe instead of single serving which was totally fine by me!
I kept this recipe nut free by using cassava flour, which is simply cassava (or yuca) that has been peeled, dried, and ground. It has a very similar texture to wheat flour, giving these cookies the taste and texture reminiscent of regular ol’ gluten filled chocolate chip cookies. I like my chocolate chip cookies thin and slightly crispy but still chewy so I didn’t chill the dough and I baked them for about 8 minutes. However, if you’re more of a thick and gooey, chill the dough before baking and bake the cookies for closer to six minutes. You’re going to want to let them chill slightly before eating or they’re going to crumble on ya. I know, it’s hard to wait, but it’s worth it!
If you’re more of a cookie dough fan than a baked cookie fan (I think I fall into that category), this recipe also makes for the PERFECT cookie dough! Just make sure you’re getting your eggs from a source you trust- preferably pastured, free range, all that jazz- since you’ll be eating it raw. You may be able to add extra fat and/or water to replace the egg if you’re not baking the cookie dough but I haven’t tried it. If you try it, let me know how it works!
- Add the egg yolk, ghee, coconut sugar, evaporated cane juice and vanilla to a small bowl and whisk to combine
- Add the remaining ingredients except the chocolate chips and mix in evenly
- Add the chocolate chips
- Using a tbs measuring spoon, scoop cookie dough onto parchment lined baking sheet
- Bake for 6-8 minutes
- Let cool before serving
I hope this recipe helps you avoid diving head first into a huge plate of cookies and that it brings you a little bit of joy whether you share it with your loved one or enjoy it all yourself!
In vibrant health,