There’s only one thing that could be better than a batch of frosted sugar cookies… a SINGLE SERVE SUGAR COOKIE!
I love having the option to make a single serve cookie when I am not in the mood to whip up a huge batch of cookies. It’s quicker, less cleanup, so EASY, and great if you don’t want a full batch all to yourself! This recipe makes 2 regular sized cookies or 1 large cookie.
This Single Serve Sugar Cookie is gluten-free, vegan, and refined sugar-free but tastes AMAZING. It is definitely my favorite recipe I have made this holiday season and quite possibly EVER.
What you need to make this Single Serve Sugar Cookie:
- cashew butter— you can sub almond butter if you’d like but I prefer cashew butter for the smoother consistency and the milder flavor. You can also use sunflower seed butter for a nut-free version but NOTE, it may come out a green-dish/funky color. Totally safe to eat and still delicious, but that’s just what happens when you bake using sunflower seed butter 🙂
- sugar— I like using coconut sugar to keep this recipe refined sugar-free but you can use regular sugar if you please!
- flour— I used gluten-free 1:1 baking flour but feel free to use regular flour too.
- milk— coconut, almond, cashew, oat, and regular milk will all work.
- sea salt
- almond extract— optional but I highly recommend as this is what gives it the “sugar cookie” flavor!
- baking soda
For the frosting…
I went with a classic frosting made up of butter, powdered sugar, and a tiny bit of milk. I don’t measure, I just mix it up until I reach the consistency that I want. Feel free to use whatever frosting you prefer or skip it all together! If you want a vegan option, use vegan butter and non-dairy milk. If you want a lower sugar option, use a powdered sugar replacement like powdered monk fruit 😊
Single Serve Sugar Cookie
Ingredients
- 2 tbsp cashew butter
- 2 tbsp sugar
- 1/4 cup 1:1 gluten-free baking flour
- 2 tbsp milk (of choice)
- pinch sea salt
- 1/8 tsp almond extract
- 1/4 tsp baking soda
Instructions
- Preheat oven to 350F and like a baking sheet with parchment paper.
- Add all ingredients to a bowl and mix well. Transfer dough onto baking sheet and form cookie into a cookie shape (you may need to dip your fingers in water so they don’t stick to dough!)
- Bake for 15-17 minutes (less if you make 2 cookies) and let cool completely.
- Mix together frosting ingredients and pipe or spread onto cookie. Optional— top with all natural Christmas sprinkles.
Oh my gosh, just made this for afternoon tea and it was INCREDIBLE. Tastes like such a treat and seriously satisfied my cravings. Will be making again (and again and again)!!
Aw, I am so glad you loved it! It’s one of my fave single serve’s to whip up 🙂 xo
Great recipe I was wondering if I can use oil instead cause I am allergic to nut butter? I love all your recipes they are delicious 😋
Hi Teresa! Oil will likely work! Also sun butter would be a great alternative if you can have seeds. Let me know how it goes if you try it out 🙂 xo!