This single serve brownie protein cookie is mixed in one bowl, high in protein and baked in minutes. The fastest way to have a freshly baked brownie cookie for one. Dairy free, gluten free, and refined sugar free.
This Single Serve Brownie Protein Cookie is mixed with only 4 ingredients, and baked in minutes. Use an oven or even a microwave. The cookie is high in protein, chocolate flavor with melted chocolate chunks. And no eggs or dairy products needed to make this chewy soft brownie cookie for one.
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👉 Similar brownie desserts: Pistachio Brownies • Cocoa Date Balls • Cosmic Brownie Bites • No Bake Chocolate Brownies • Sweet Potato Brownie Balls
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Ingredients for Single Serve Brownie Cookie
- Maple Syrup. Or any liquid sweetener.
- Peanut Butter. Or any nut butter, be sure it is runny and only has nuts as the ingredient.
- Almond Flour. Or Oat flour, but then use 1 tablespoon more.
- Cocoa Powder. Unsweetened or use cacao powder.
- Milk. Use dairy free or your favorite.
- Chocolate chips. Or use chunks of chocolate.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make A Quick Brownie Cookie
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Add ingredients to a bowl. First stir the maple syrup and peanut butter together.
Step 2: Next add in almond flour, cocoa, baking powder and milk.
Step 3: Mix into a dough.
Step 4: Shape into cookie shape. Dot top with chocolate chips and bake at 350°F for 8–10 minutes or microwave for 45–60 seconds.
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Step 5: Cool for 2 minutes on pan. Enjoy!
For Fudgy Texture Vs. Cookie Texture
This cookie texture is that of a soft cookie. If you want a fudgy cookie, more like a brownie, tweak the recipe like this:
- Add only 1 tablespoon of cocoa
- Add 1 tablespoon of milk
- Form the cookie shape, then chill for 30 minutes before baking.
Recipe Tips
- Texture Adjustment: Add a little milk if the mixture feels crumbly, or more flour if too sticky.
- Flavor Boost: Ad ½ teaspoon of instant coffee or cinnamon.
- Frost the baked cookie with vanilla or chocolate frosting.
- To make a chocolate sugar cookie, roll into a ball, roll in sugar, and then push into shape.
Storage
- Fridge: Keep in an airtight container for up to 2 days.
- Freezer: Store in a freezer-safe container for up to 3 months.
Variations
- Nut-Free: Use oat flour and sunflower seed butter.
- Gluten-free & dairy free: Be sure to use gluten-free and dairy-free chocolate chips such as Enjoylife.
FAQS
Yes! Chilling helps it hold shape better in the oven. Chill the unbaked cookie dough for 15 minutes before baking.
Definitely. Almond butter, cashew butter, or sunflower seed butter all work. Just use the same amount.
Yes! It is perfectly safe to eat this dough out of the mixing bowl since there are no eggs or raw all purpose flour used.
More Brownie Recipes
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📖 Recipe
Single Serve Brownie Protein Cookie
Ingredients
- 1 tbsp maple syrup
- 2 tablespoon peanut butter
- 2 tablespoon almond flour or 1 tablespoon oat flour
- 2 tablespoon cocoa powder
- 1 tablespoon milk, dairy free
- ⅛ teaspoon baking powder
- 5-7 chocolate chips (topping)
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Instructions
- Stir together maple syrup and peanut butter until smooth.1 tablespoon maple syrup, 2 tablespoon peanut butter
- Mix in almond flour, cocoa, and milk until a thick dough forms.2 tablespoon almond flour, 2 tablespoon cocoa powder, 1 tablespoon milk, dairy free, ⅛ teaspoon baking powder
- Spread dough into a cookie shape on a parchment-lined baking sheet. Top with chocolate chips.5-7 chocolate chips (topping)
- Chill in the refrigerator for 15 minutes (optional, helps it hold shape).
- Bake at 350°F for 8–10 minutes or microwave for 45–60 seconds. Cool before eating.
Dee Dine says
Bake this single serve protein cookie in an oven or a microwave.