Single Cookie Recipe without Butter
This Single Cookie Recipe without Butter is incredibly easy to make and doesn’t disappoint. It is made using tahini adding a delicious, nutty flavor. A must-try for when the cookie craving hits!
I love a good cookie. However, sometimes I don’t want to be left with a whole batch of cookies to eat.
This Single Cookie Recipe is the PERFECT solution!
You satisfy your cookie craving and don’t have to worry about wasting any ingredients or cookies.
This cookie is made without butter and can easily be made vegan friendly. I share suggestions below on substitutions and what swaps you can make.
Main Ingredients
Why should You Make THIS Single Chocolate Chip Cookie Recipe?
I’ll tell ya!First and most importantly, it is absolutely delicious.
Next, it is easy to make! It requires few, simple ingredients and you’re in business!
Another important factor to note is that you’re not left with a BUNCH of cookies that will take you two weeks to eat (which isn’t always a bad thing). However, if you just want a cookie when the craving hits, this recipe is perfect for you.
Substitutions
- Flour: You can substitute the All Purpose Flour with a Gluten Free All Purpose Flour at a 1:1 ratio. I go into details about other flours in the FAQ section.
- Tahini: The Tahini can be substituted with any nut or seed butter in this recipe at a 1:1 ratio.
- Egg Yolk: I haven’t tested it yet, but an option for substitute the egg yolk would be to make a flax egg. Combine 1/2 tbsp of ground flax seed with a 1/2 tbsp of water. Mix and let sit for 10 minutes before adding to the batter.
- Dark Brown Sugar: Substitute the Dark Brown Sugar with Light Brown Sugar, if desired.
How to Make this Single Cookie Recipe without Butter
- Preheat the oven to 350 degrees F
- In a mixing bowl, combine the tahini and brown sugar
- Mix in the egg yolk and vanilla extract
- Gently fold in the all purpose flour and baking soda until just combined
- Fold in the chocolate chips
- Form into a large cookie dough ball (see image above for reference)
- NOTE: You can also make two regular sized cookies, if desired (Keep in mind that a smaller cookie will take less time to bake)
- Bake the cookie for 13-15 minutes or until the edges are golden with a slightly soft middle (it will continue to bake on the pan once removed from the oven)
- Remove from the oven and immediately sprinkle flakey sea salt on top
- Let cool slightly (I like a gooey middle)
- Enjoy!
Frequently Asked Questions
No, I haven’t tested this recipe with all flours. I suggest using All Purpose Flour or Gluten Free All Purpose Flour to Make this cookie recipe.
However, if you use almond flour, it will most likely require more flour to be added to the batter.
Also, I don’t suggest using coconut flour unless you are used to how much should be used compared to regular all purpose flour.
Yes, you could make two regular sized cookies by portioning out the dough into two equal balls.
These smaller cookies will take less time to bake so keep an eye on them. I recommend checking on them after 7-8 minutes in the oven.
The outer edge of the cookie should have a slight crisp and be golden. I like my cookies a little gooey and soft so the center will reflect that.
Keep in mind, the longer you keep the cookie on the pan to cool, the more it will continue to bake. I transfer the cookie to a cooling rack or eat it just a few minutes after being taken out of the oven.
Yes, you can freeze the dough then bring it to room temperature before baking.
Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month.
Single Cookie Recipe without Butter
Ingredients
- 2 tbsp tahini
- 2 tbsp dark brown sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 3 tbsp all purpose flour
- 1/8 tsp baking soda
- 1/4 cup chocolate chips
- flakey sea salt, optional
Instructions
- Preheat the oven to 350 degrees F
- In a mixing bowl, combine the tahini and brown sugar
- Mix in the egg yolk and vanilla extract
- Gently fold in the all purpose flour and baking soda until just combined
- Fold in the chocolate chips
- Form into a large cookie dough ball (see image above for reference)
- NOTE: You can also make two regular sized cookies, if desired (Keep in mind that a smaller cookie will take less time to bake)
- Bake the cookie for 13-15 minutes or until the edges are golden with a slightly soft middle (it will continue to bake on the pan once removed from the oven)
- Remove from the oven and immediately sprinkle flakey sea salt on top
- Let cool slightly (I like a gooey middle)
- Enjoy!