Cookie dough without the guilt trip. Coconut flour, mashed banana, a little vanilla, a few chocolate chips, a couple tablespoons of almond milk, and you’ve got something that actually scratches the craving. No raw eggs to worry about. It takes about five minutes and produces exactly one serving, which is usually the right amount.
How to Make Single Serving Cookie Dough
Getting the texture right
Add the almond milk one tablespoon at a time. Coconut flour absorbs liquid fast, so going slow gives you control over whether it ends up scoopable and thick or slightly softer. Stop when it looks like cookie dough, not batter.
Banana vs. applesauce
Banana gives a little more sweetness and a faint fruit note, which most people don’t notice once the chocolate chips are in. Applesauce keeps it more neutral. Both work fine. A ripe, spotted banana is better than a firm one for this. 
Sweetener choices
A small drizzle of maple syrup works well here. Honey is fine too, though it can tip toward sticky. Taste the dough before you add chocolate chips and adjust from there. It should taste sweet enough on its own.
Single Serving Cookie Dough
- Total Time: 5 minutes
- Yield: Serves 1
- Diet: Vegetarian, Gluten-Free
Description
A quick treat for cookie dough cravings. No raw eggs, just simple ingredients and a few minutes.
Ingredients
- 2 tbsp coconut flour
- 2 tbsp mashed banana or unsweetened applesauce
- Sweetener
- splash vanilla extract
- 2-3 tbsp almond milk
- chocolate chips
Instructions
- Add the coconut flour, mashed banana or applesauce, sweetener, and vanilla to a small bowl. Stir until crumbly and completely combined.
- Stir in the milk one tablespoon at a time until the mixture reaches the desired cookie dough consistency.
- Stir in the chocolate chips.
Notes
- For a richer flavor, use brown sugar or maple syrup instead of granulated sugar.
- If the dough is too dry, add another 1/2 tablespoon of almond milk at a time until desired consistency is reached.
- Store the cookie dough in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 10
- Sodium: 10
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
Frequently Asked Questions
Can I use regular flour instead of coconut flour?
You can, but you’ll need roughly double the amount since regular flour doesn’t absorb as much liquid. Start with 3 to 4 tablespoons and adjust from there.
What sweetener works best in this recipe?
Maple syrup, honey, or a granulated sweetener all work. Start with a teaspoon and taste as you go, since the banana already adds sweetness.
Why does my dough turn out crumbly instead of smooth?
You probably need more liquid. Coconut flour is very absorbent. Add another half tablespoon of almond milk, stir well, and check again.
