Sometimes you don’t need an entire batch of cookies. Sometimes you just need this soft, chewy, Single Serve Gingerbread Cookie to satisfy all of your cookie cravings.
Thank you for all your well wishes on Monday’s post. I am feeling better, so it must’ve just been a bug I caught. I’m hoping that’s the case anyway!
Oh and um HAAAAAAY December, nice to see you. Typically by now Miguel and I would have our tree up, but he’s been traveling on and off for work and apparently I’m incapable of putting it up myself, so I’m hoping we can do it this weekend.
Have I mentioned how obsessed with gingerbread I am this time of year? I think I have, but it’s true. And, as you probably know, December is the month of the cookie. I don’t see how someone could go the entire month without eating one (and by “one” I mean 245). I’m not mad about it, clearly. Give me all the cookies! However, sometimes you don’t want or need ALL the cookies… No, sometimes you just need ONE cookie. One soft, chewy, fluffy, chocolate chip-filled gingerbread cookie.
This recipe originally started as a full batch but I couldn’t seem to get them quite right. I’ve said it before and I’ll say it again: making cookies isn’t my specialty. No bakes and raw cookies, yes, but cookies that you have to make in the oven? Not so much. After my recipes kept failing I decided to alter the recipe to a single serve cookie recipe.
Why? For two reasons: 1) I was going through ingredients like mad and it was getting a little out of hand and 2) I personally prefer single serve recipes, because what am I going to do with an entire batch of cookies? Eat them all myself, that’s what, and as much as I love cookies, I don’t necessarily need 24 cookies all to myself.
But one cookie? One deliciously soft single serve size gingerbread cookie? Ohhh yeah—I can get on board with that. Heck, I already am.
This cookie should take no longer than 10 minutes TOTAL: 2 minutes to prep and 8 minutes to bake and it’s ONE BOWL, so you’ll have very little dish washing to do. Oh! And the chocolate chips are optional. If you’re not feeling chocolate, just leave ‘em out—the cookie should bake just fine without them.
So the next time you’re craving something sweet and need something a little more substantial, give this single serve gingerbread cookie a try!
Single Serve Gingerbread Cookie
Author: The Almond Eater
- ¼ cup + 1tbsp whole wheat flour (I used Bob's Red Mill)
- 1 tbsp dark brown sugar
- ¼ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ tsp ginger
- ¼ tsp cloves
- 1 egg yolk
- 2 tbsp coconut oil, melted
- 2 tsp maple syrup
- 1 tsp molasses
- ¼ tsp vanilla extract
- Optional: 1-2 tbsp chocolate chips
- Preheat oven to 350°.
- Combine flour, sugar, baking soda, cinnamon, salt, ginger, and cloves together in a bowl; mix.
- Add in egg yolk, oil, syrup, molasses, and vanilla; stir everything together; last, stir in chocolate chips.
- Place dough on a nonstick cookie sheet and bake for approximately 8 minutes or until the edges have hardened.
- Wait a minute or two before removing from sheet, sprinkle extra salt on top of cookie if desired and enjoy!
*This recipe makes 1 giant cookie or 2 regular size cookies, depending on your preference.
Q: Are you a fan of single serve recipes, or do you prefer an entire batch? Have you been in a cookie-eating frenzy recently? I know I have!