This Single Serve Cookie is perfect for anyone who just needs a sweet treat to get them through the day. Why bake a whole batch of cookies when you can easily make yourself just one? With just 6 easy ingredients and 3 minutes of time needed, you'll be enjoying a homemade, low carb keto, gluten-free, microwave sugar cookie in no time at all.
I'm pretty much obsessed with this simple cookie recipe. I always feel so much guilt when I bake cookies and eat five in one sitting so I love that this recipe helps with moderation. Eating just one cookie is no longer a worry since this simple cookie recipe cooks up the perfect treat for one!
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This has also been a top request from my readers. Many people have been asking me for single-serving recipes for keto desserts since my Keto Cheesecake Fluff has become so popular.
The other major plus to this easy single serve cookie recipe is that you don't even have to warm up your oven. Mixing the ingredients and popping them in the microwave is literally all you have to do! If you'd rather bake the dough than make a microwave sugar cookie that is fine too.
If you're a cookie fan, make certain that you check out my Keto Butter Cookies as well as my Keto Nutella Cookies, too! Super yummy recipes to add to your baking radar.
Ingredients Needed
Once you mix the simple ingredients listed below you're literally seconds away from home a warm and delicious cookie that you don't have to share.
- Salted butter - If you don't have salted butter, you can use unsalted but add in a small pinch of salt. (very small)
- Almond flour - Make certain to use finely ground blanched flour.
- Coconut flour - This adds a sweetness to the recipe that you'll love.
- Joy Filled Eats Sweetener - My own personal sweetener that works great for many types of recipes.
- Gelatin - Gives the cookies a firm texture without causing them to dry out. Using egg can make cookies made with almond flour cakey instead of chewy or crisp.
- Vanilla - Don't skip - this is an important flavoring for the cookie.
How To Make A Single Serve Cookie
Making a cookie for yourself is so simple and easy to do. With this microwave sugar cookie recipe, you'll never have to worry about binging and busting your diet every again.
Step One: If you are baking, preheat your oven to 350 degrees.
Step Two: Stir together all the ingredients.
Mix until it becomes a moist texture that will hold together easily. You can easily mash and mix with a fork.
Step Three: Form into a ball and put on a microwave-safe plate lined with parchment paper. Press down and flatten to make the cookie shape.
Step Four: Put in the microwave for 45-60 seconds or bake for 8-10 minutes in the oven.
Tada. That is is if you'd like a microwave sugar cookie.
More Microwave Cookie Options
As you can see, there are different add-ins and toppings that can have you creating all different types of cookies.
How do I know when a cookie is done baking?
Your biggest clue is going to be the color of the cookie. Pay close attention to the top of the cookie as well as the edges. Once you start to notice them turning golden-brown, the cookie is done and is ready to start the cooling process.
However, the microwave begins to cook the center first. So when you are microwaving the cookie look closely at the center and you will see the center beginning to change color first. Stop cooking it at this point or it may burn in the middle.
Can you make cookie dough ahead of time?
You can but for this recipe, you just need about 2 minutes of time to make and cook. Since it's such a small recipe and only makes one cookie, I always just whip it up when I'm ready to eat my cookie right then and there.
Microwave vs Toaster Oven vs Regular Oven
The great thing about this cookie recipe is that you have options on how to cook it. I'm too impatient some days to cook this in the toaster oven but you have options on what you prefer!
Cooking cookies in the toaster oven is a great way to give them a crisp outer layer with a warm and gooey middle. If you decide to cook your cookie in the microwave, it's going to have a softer texture with the familiar flavor that you're looking for.
Since the microwave takes 1 minute of time and the toaster oven takes up to 10 minutes to bake, you just have to decide how patient you're willing to be!
Mix-In Ideas
Don't forget to have fun with your sugar cookie! You can easily add in other ingredients to make a chocolate chip cookie, loaded kitchen sink type cookie, and then a different flavor of cookie each time you make it.
Some simple mix-in ideas are:
- Extracts - maple extract, lemon extract, almond extract, butter extract, coffee extract, or any other flavor you have is fine.
- Spices - cinnamon, nutmeg, pumpkin spice, apple pie spice, cardamom, ginger, etc.
- Zests - try mixing in some zest from a lemon, lime, orange, or grapefruit.
- Nuts - pecans, sliced or slivered almonds, peanuts, walnuts, macadamia nuts, or even sunflower seeds.
- Freeze Dried Berries - raspberries, strawberries, blueberries are all delicious.
- Dried Cranberries - I make my own sugar-free dried cranberries.
- Chocolate Chips or Chunks - milk, semisweet, dark, white, peanut butter, any sugar-free chocolate chips you like are great in this keto cookie recipe.
- Coconut - I added toasted coconut flakes in one of the cookies you can see in my photos.
Where can I buy Keto Chocolate Chips?
I buy my chocolate chips from ChocZero most of the time. They have many flavors and varieties, offer free shipping over $35, ship with ice packs in hot months, and give 10% off with my affiliate code "joyfilledeats".
Can you make more than one cookie with this recipe?
The recipe as written below is just the right amount for one cookie. However, all you have to do is double or triple the ingredients to make a couple of extras! Click on the number 1 next to 'Servings' and adjust it to the number of cookies you would like to make.
This is literally the perfect cookie for one. The next time that you're craving something sweet, grab the easy ingredients listed below and treat yourself. This is one cookie that you don't have to share!
Ingredients
- 1 tablespoon cold salted butter cut into pieces
- 2 tablespoon almond flour
- 2 teaspoon coconut flour
- 2 teaspoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ teaspoon gelatin
- ¼ teaspoon vanilla
Instructions
- Preheat toaster oven to 350, if baking.
- Stir together all the ingredients.
- Form into a ball and put on a parchment-lined microwave safe plate or baking sheet. Press down with your fingers to make a cookie shape.
- Microwave for 30-60 seconds. Or bake for 8-10 minutes until lightly browned around the edges.
Notes
Nutrition
Jane says
Can I skip the gelatin?
Taryn says
I discuss this in the blog post. It helps hold the cookie together. You can omit it but then it is a bit crumbly.
Patti says
Cookie was huge! I had to guard it with my life and still my husband ate the whole thing. Nice texture and flavor. it's a keeper.
Vanessa says
This is seriously the best ever! Delicious flavor and texture. I’m not supposed to eat egg yolk so the fact that it’s egg free is invaluable. It’s so hard to find baked goods without eggs. Thank you for this recipe…and all the other wonderful recipes you provide.
Taryn says
Thanks Vanessa!
P.S. I have about 20 other cookie recipes that also use gelatin instead of egg.
Linda McGuire says
You mentioned using gelatin instead of egg. If I wanted to try this in another recipe(like a full size recipe) and exchange part of the egg for gelatin how much gelatin would I use to replace each egg? Would I use extra liquid? Dissolve the gelatin in liquid before adding to recipe? Thank you for any advice.
Taryn says
Check out this post: https://joyfilledeats.com/eggless-chocolate-chip-cookies/
There is a long list of all my cookie recipes that use gelatin instead of egg.
Pam True says
Can’t wait to try this. I love single serve desserts.
Melissa Padgett says
Can we use THM baking blend instead?
Taryn says
I haven't tried this with baking blend. I'd use a teaspoon less than the amount called for.
JoAnne says
This is a fantastic recipe! I "times" it by 4 so I can have 2 extra cookies the next day or two. They do last at room temperature well. I've tried lemon with sugarless chocolate chips on top and of course vanilla, so far. Thanks for this amazing cookie recipe. I'm thinking of saving money on gelatin by buying bulk!
Felicia says
I have made it in the microwave and the oven.
I LOVE it from the oven. Definitely worth the extra minutes to bake it.
Thank you for a great recipe!
Krista says
I am curious if anyone has tried making this in their air fryer? I don't have a toaster oven... thanks!
Bonnie says
I was wondering the same thing.
Taryn says
Yes! I had a reader comment on facebook that it worked well in the air fryer. Try 350 for 5 minutes. Depending on your air fryer it might need a minute or two longer but it's good to check at the 5 minute point.
Alana says
What is recommended cooling time after the toaster oven? Several minutes later I still can't pick it up witjout it falling apart.... also, does your answer change for silicone matt compared to parchment paper??
Taryn says
I have only tested this with parchment. Are you using silicone? These cookies are fragile but should be able to be picked up after they are completely cool. I'd let them cool for 15 minutes. If you'd like a warm cookie you may just need to eat it with a fork.
txgrandma says
Very good recipe. I learned a few things making this recipe for three of us. I made a the simple sugar cookie. I used softer butter in order to incorporate. I mixed it in my hands and then shaped it into a cookie. Don't overcook! 30 seconds worked for me with a 1000 watt microwave. Any more and it was beginning to burn. Let it sit for a bit. As it cooled it got firmer and crispier. It will expand as it cooks a bit. Parchment paper was very helpful. Enjoy! This is a super easy recipe that will make a treat very quickly. Thanks for sharing!
Gail W says
I like how quick & easy it is to make a sweet treat when I'm craving one. I used 1 tsp of monkfruit sweetener and added 1 tsp of sugar-free chocolate bits. I thought the texture was grainy, but it tasted good. However I wasn't careful with the microwave time and burned part of it. I'll definitely watch more closely next time!
Sarah says
This cookie is amazing!! We have made it several times in the last few days! Thank you so much! This makes a healthy dessert in minutes. No need to be tempted by off plan treats. I added some brown sugar swerve to the chocolate chip cookie. I used the base recipe and added a little of my homemade dried cranberries and white chocolate chips. This one is my favorite!
*Make sure you don’t take your eyes off this cookie. It cooks so fast in the microwave!
Angela Williams says
I made this today and it didn't hold up well with just one minute in microwave so I put it in my mini dash for about 3 min and it was Crispier but then crumbled so adding ingredients is
essential? Or is it the parchment that makes it crispier? I will try that next time!!! I don’t have a toaster oven but just may have to for this recipe:) ty
Taryn says
The parchment paper does help it hold together. You could try adding a small amount of egg to cook in your mini dash. Just a teaspoon or two.
Natalie says
This was so easy and delicious. My go to now for a quick keto treat. My favorite is chocolate chip and pecan. 5 stars!
Nancy says
What would be the maximum volume of total add ins before it starts to be more than the cookie can handle? I have a habit of overdoing it in that area. Thank you for this delicious sounding recipe.
Taryn says
Not more than a tablespoon or so. The dough should be able to hold together with the additions.
Karan says
Best THM friendly recipe for a cookie I have ever tried!
Jeanette says
How come the nutrition value states that there is 8.7 carbohydrates in this one serving, and in the recipe you state 3.7 net carbs? What do you substract to get 8.7 to 3.7?
Taryn says
You subtract the 5 grams of fiber.
Jeanette says
hahahah... okayyyyyy... I thought there would be something like that substracted... looked over the ingredients about 8 times before asking the question... and now... I finally see the fiber... read over it all those other times... thanks! <3
Denise says
Could you use coconut oil in place of the butter? I’m trying to do dairy free. Thank you.
Taryn says
Yes, that should work.
Roberta says
A GIANT single-serving cookie 🙂 ! Quick, easy, almost immediate to memorize without haviing to search many times for the recipe, highly customizable and a great base to personalize time to time according what you have on hand, what you're in the mood for and with the kitchen appliance you have access to: thank you, Taryn!
Irene says
Hai, i’m from the Netherlands (Europe) and put this recipe in metric. But i think something goes wrong there.
1 tablespoon (the ones i use for baking) of butter isn’t 113g of butter. One tablespoon is a about 15 grams of butter. 2 tablespoons of almond flour is about 30 grams and not 112g. So i am a little confused. 😉 The cookie would weigh around 350g (12,3 ounces) if i use the metric system. Other wise is would be around 2,5 ounces.
12,3 ounces is a very BIG cookie 😅
But maybe i am wrong. Let me know!
Taryn says
You are correct! That is for a whole batch of cookies. I switched it back to just tablespoons and teaspoons.