Have you ever gotten an immense craving for a warm chocolate chip cookie late at night? You think about baking up a batch but then you realize that an entire batch of warm, gooey chocolate chip cookies would spell disaster for today’s macros and severely test tomorrow’s will power.
We aren’t always in full control of our will power and that’s ok. We are human, after all. So if a full batch chocolate chip cookies is enough to send you into binge mode, it’s probably best if you don’t make that batch of cookies. Which is why this single serve chocolate chip cookie recipe is quite literally the best recipe you will ever find.
This recipe creates just two chocolate chip cookies – enough to quench that cookie craving but not enough to completely tank your entire day’s worth of macros. As an added bonus each cookie is about the size of your palm so you won’t feel cheated one bit.
Single Serve Chocolate Chip Cookie
- 2 tablespoons butter, soft
- 2 tablespoons coconut sugar
- ¼ teaspoon vanilla extract
- 2 egg whites
- ¼ cup flour
- ¼ teaspoon baking soda
- pinch sea salt
- 2 tablespoons mini chocolate chips
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Mix the sugar, egg whites and vanilla extract with the softened coconut oil. Make sure the oil is not melted, only softened.
- Stir in remaining ingredients until no lumps remain.
- Split dough into two balls. Place on lined baking sheet and gently press into a circle.
- Bake for 8 to 10 minutes.
Swap out the butter for peanut butter or another nut butter for variation!