Gluten-free chocolate chip cookies that serves 2

by purelytwins

Gluten-free chocolate chip cookie recipe that serves 2.
Gluten-free chocolate chip cookie recipe that serves 2. Delicious and easy to make warm chocolate chip cookies that melt-in-your-mouth. Best part they are done in 8 minutes!

I was playing on pinterest…one of my favorite things to do, anyone else?

And I came across a cookie recipe that serves TWO and I knew I had to try it. As warm chocolate chip cookies are a classic favorite!

Gluten-free chocolate chip cookie recipe that serves 2. Delicious and easy to make warm chocolate chip cookies that melt-in-your-mouth. Best part they are done in 8 minutes!

Seriously doesn’t get any better than this? These chocolate chip cookies were PERFECT!!

Chocolate chip cookie recipe that serves 2 and made in 8 minutes.

Gluten-free chocolate chip cookie recipe that serves 2. Delicious and easy to make warm chocolate chip cookies that melt-in-your-mouth. Best part they are done in 8 minutes!

I am so happy I found this recipe and tweaked to fit my likes.


I was so surprised how easy and fast it was to make these cookies.

Gluten-free Chocolate chip cookies for 2

Creating a single-serving style chocolate chip cookie is a recipe that Lori and I have always wanted to make!! The recipe I found off pinterest was not gluten-free so I converted mine to be.

I used ghee in my cookies but I am thinking coconut oil would be great in these as well! I will have to try that next!

Oh darn guess that means I have to make up more 😉

Here is your recipe so you can enjoy these delicious gluten-free chocolate chip cookies too!


Chocolate chip cookies (serves 2) gluten-free.

chocolate chip cookie that serves 2

A healthy chocolate chip cookie recipe that serves 2. Easy gluten-free chocolate chip cookie that you can enjoy in 8 minutes!

  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Total Time: 10 minutes


  • 2 tbsp ghee (or any butter substitute)
  • 1 egg yolk
  • 3 tbsp coconut sugar
  • 1 tbsp perfect fit protein (thinking any protein powder would work)
  • 1 tbsp arrowroot starch
  • 2 tbsp sweet potato flour (regular gluten-free flour like brown rice flour would be a nice substitute)
  • 1/4 tsp baking soda
  • 12 tbsp chocolate chips


  1. Mix all ingredients together in a bowl.
  2. Place raw cookie dough onto a cookie tray. Note it makes 2 cookies.
  3. Baked 350 for 7-8 minutes.
  4. And that is it! Enjoy warm out of the oven!


*Note – it is 1/4 cup total flour (mine was a mix of arrowroot, protein powder, and sweet potato flour).


  • Serving Size: serves 2

Yes you can enjoy these cookies all to yourself!! We won’t tell 😉

Gluten-free chocolate chip cookie recipe that serves 2. Delicious and easy to make warm chocolate chip cookies that melt-in-your-mouth. Best part they are done in 8 minutes!

Now do yourself a favor this Friday and make these chocolate chip cookies.  Promise you will not regret it! They are perfect.

Making single serving cookies is now going to become a new quick treat for us!

till next time,





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SandraSandra March 30, 2013 - 11:09 am

I have an unrelated question. When u do ur nori rolls, how do u prevent the nori from being slimy? Do u toast it prior to rolling and if so what is ur method?

These cookies looks awesome. Where do u find sweet potato flour?

And what does he arrowroot do? Can that be omitted (I’m on a low starch diet)

Audrey @ In Shape Cupcake March 30, 2013 - 11:53 am

I visited the Dekalb Farmer’s Market (Also known as, The Spice Market) in Atlanta over spring break and they had millionssss of spices for cheap. I saw Arrowroot Starch,and had to get some! Because I see you girls always using it in your recipes. So going to try this tonight! 😀
By the way, I bet you two would enjoy that farmer’s market. It’s insanely huge with all organic meat from like everything you can imagine, flours for cheap, chia seeds for cheap, chickpeas, soups, and soooo much produce its crazy! And spices listed from A-Z. It was awesome.

Heather @ Kiss My Broccoli April 1, 2013 - 1:04 am

Omg, that market is INSANE!! I visited for the first time back in January and was in there for like 3 hours! Lol

Linz @ Itz Linz March 30, 2013 - 3:16 pm

is it acceptable for ONE person to eat these TWO cookies? hehe they look amazing!!

purelytwins March 30, 2013 - 4:55 pm


Kammie @ Sensual Appeal March 30, 2013 - 3:47 pm

Love it! I love that it’s for tw people rather than making dozens of cookies. Yum. I lovee big cookies… the bigger the cookie, the more chocolate gets in one 😉 Nice recipe!

Chris March 30, 2013 - 3:54 pm

Can these be made without eggs?

purelytwins March 30, 2013 - 4:55 pm

Chris you could try, not sure.

Annette@FitnessPerks March 30, 2013 - 5:07 pm

These look delicious! I love chocolate chips cookies 🙂

jenny March 30, 2013 - 7:21 pm

how much chocolate chips did you add?

purelytwins March 31, 2013 - 12:49 pm

add as much as you would like

Amanda March 30, 2013 - 7:42 pm

great recipe! do you think i could sub almond flour for the sweet potato flour OR is it better to sub protein powder for the sweet potato and almond flour for the protein?

purelytwins March 31, 2013 - 12:50 pm

almond flour should be fine for the sweet potato

Amanda March 31, 2013 - 2:21 pm

great; thanks ladies!

Kristin S. March 30, 2013 - 9:04 pm

These look delicious! I am new to gluten free baking, so maybe I’m missing something, but how many chocolate chips go into the recipe?

purelytwins March 31, 2013 - 12:50 pm

just add as much chocolate chips as you would like

Danielle @ itsaharleyyylife March 30, 2013 - 10:30 pm

I didn’t know there was a sweet potato flour! wow. looks like a great recipe!

Mariel March 30, 2013 - 11:12 pm

how many chocolate chips? these look delish <3

purelytwins March 31, 2013 - 12:51 pm

i just eyeballed the chocolate chips till it looks good for me, so add as much or as little as you like

Vanessa March 31, 2013 - 7:31 am

I didn’t see chocolate chips listed in the ingredient list….what amount? 🙂
And is there a substitute for arrowroot? But not corn starch I can’t do that either. 🙁

purelytwins March 31, 2013 - 12:51 pm

add as much chocolate chips as you would like
you can use tapioca starch, not sure if another flour would work or not

Laury March 31, 2013 - 10:17 am

These LOOK perfect!!!! Happy Easter girls! Thank you for all of the hard work and amazing recipes!!!!!!! I haven’t been around much lately, crazy crazy schedule but I still read from my phone when I can! You both are awesome!!! Love you!! XOXO

D March 31, 2013 - 12:33 pm

There are no chocolate chips in the recipe.

Anna @ Your Healthy Place March 31, 2013 - 6:38 pm

Yum! I used an egg yolk for my single-serving chocolate chip cookie recipe too – I was surprised at how much better it worked than with some egg white in there! I confess I have not tried sweet potato flour – where did you get it from? Which gluten-free flour would you liken it to the most – rice or one of the denser ones like almond flour?

purelytwins March 31, 2013 - 7:46 pm

we bought sweet potato flour off amazon
almond flour or rice flour would work, but we like dense so probably almond.

Heather @ Kiss My Broccoli April 1, 2013 - 1:06 am

Ahhh! LOVE THIS! I hate making an entire batch of cookies without anyone to share them with slash take some so I don’t eat them all myself! 😉 They look so soft and chewy…that’s MY kind of cookie!

Deanna@healthyleanfit April 1, 2013 - 7:21 pm

Yep! Looks like a recipe for 2 cookies, but for 1 person!! Yum!!

Nicole May 3, 2013 - 5:06 pm

OMG-looks amazing. I must try this recipe!! I seriously love both of you and have been obsessed with your blog and workout videos. I’m still trying to master the plank! keep posting I will keep obsessing!

trish May 11, 2013 - 1:59 am

what type/kind of chocolate chips do you use?

purelytwins May 11, 2013 - 11:31 am

Trish Enjoy Life.

Jason October 17, 2013 - 10:18 pm

I know this post is kinda old but…

These look amazing. Are they cakey or chewy? I’ve never worked with sweet potato flour, and can’t seem to find any in my area. Although I did see your note in the comments of one product on Amazon. 🙂


Monica Carten December 1, 2013 - 11:43 pm

I made these tonight. I doubled recipe amounts and use 1 tablespoon of almond milk instead of egg yolk, ½ brown rice flour and ½ sweet sorghum flour, tapioca starch for arrowroot powder, added a dash of vanilla and 1 tablespoon of earth balance for ghee. They were great right out of oven!! Thanks! Next time I’ll add ginger and cinnamon for a fall flavor!

purelytwins December 2, 2013 - 8:39 pm

Monica yum!! enjoy 🙂

My Dieting Secrets | The Nomad Mom Diary January 13, 2014 - 7:36 am

[…] these cookies….I found a recipe for a super healthy version of chocolate chip cookies. The recipe says it makes exactly 2. Now, I […]

Kathleen March 21, 2014 - 9:08 pm

Help! My cookies are flat, didn’t rise. And don’t look like they are cooking. I used coconut oil instead of ghee. Could this be the problem?

purelytwins March 21, 2014 - 9:44 pm

coconut oil may have changed it up a little, but we wouldn’t think it would change it that much? is coconut oil the only thing you did different? did you use liquid or sold coconut oil?

Kathleen March 22, 2014 - 3:38 pm

I also used tapioca instead of arrowroot but I’m thinking that my coconut oil was too soft since it was next to my hot stove while I was cooking. I’m giving them a second try now. I have to say, even though they were flat, the taste was amazing.

Weekly Sparks December 4, 2016 - 2:27 pm

[…] our gluten-free chocolate chip cookie recipe that serves 2. Although in this house we have to double this […]


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