February Recipe: Single Serving Sweets

February Recipe: Single Serving Sweets

Sweet tooth cravings are real and when they hit, they hit hard. If you like to bake, portions can be tough. LOW AND BEHOLD: single-serving sweets! The best invention since sliced bread. Check out some of our favorite single-serving sweets, all recipes make 1 serving so yes honey, you can eat the whole thing.


Giant Gluten Free Brownie Cookie


2 tbsp Coconut oil
3 tbsp Peanut butter, natural (choice of nut butter)
2 tbsp Maple syrup, pure
1 tsp Vanilla extract, pure (to taste)
1/4 cup Gluten free flour
1 tbsp Gluten free flour (plus)
2 tbsp Cocoa powder, unsweetened
1/2 tsp Baking soda
1 pinch Salt
1/4 cup Dark chocolate chips, vegan (plus extra for topping)


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Melt coconut oil in a small bowl in the microwave or over the stove. Add nut butter, maple syrup, and vanilla extract, and mix to combine. Set aside.

In a medium bowl, add oat flour, cocoa powder, baking soda, and salt, and whisk to combine.

Add your wet ingredient to your dry ingredients, and mix with a silicone spatula or wooden spoon until combined. The dough will be wet, but it should come together in a ball. If not, add another Tbsp. oat flour.

Add chocolate chips and mix to combine.

Dump dough into a tall ball on your prepared baking sheet. Stud with additional chocolate chips for looks if desired. Bake 14-15 minutes, or until the edges start to get crispy.

Allow to cool on the baking sheet.

If you like cakey brownies, enjoy warm/at room temperature (it’s a bit crumbly this way). If you like fudgy brownies, throw the cooled cookie in the fridge for about an hour, and then enjoy.


10 Minute Apple Crisp


1 medium Apple
2 tbsp Lemon juice
1 tsp Cinnamon
2 tbsp Rolled oats, dry
15 gm Pistachio nuts (Or other nuts / seeds; chopped)
1/2 tsp Cinnamon
1 tbsp Coconut oil
1 pinch Sea salt
4 tbsp Water


Preheat the oven to 425°F, and place a rack toward the top of the oven. (Or if you have a toaster oven, use that instead.) Line a baking tray with foil or parchment paper.

Wash, core, and slice the apple, leaving the skin on for extra fiber. Toss with lemon juice and a teaspoon of cinnamon. Set aside.

In a small bowl, mix the rolled oats, chopped nuts, 1/2 tsp. cinnamon, and melted coconut oil. Spread in a thin layer on the prepared baking tray and bake for about 5 minutes. Watch carefully to avoid burning.

In a small saucepan over medium heat, cook the apples. Every time the mixture starts to dry, add a tablespoon of water. Cook for about 6 minutes, or until desired doneness.

To serve, place the cooked apples in a bowl, and sprinkle with the oat and nut crumble.



  • 2 Tablespoons unsalted butter, melted
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon brown sugar
  • 1/8 teaspoon vanilla extract
  • 1/4 cup all-purpose flour, sifted
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons semisweet chocolate chips


  1. Preheat oven to 375 degrees. Have one 6-ounce ceramic ramekin ready*.
  2. In a medium bowl, whisk together the melted butter, both sugars, and vanilla for at least 1 minute or until sugar is dissolved.
  3. Whisk in flour, baking soda, and salt. Stir in the chocolate chips.
  4. Transfer the batter to the ramekin. Bake 15-18 minutes or until the top is firm and brown. Let cool for 5 minutes before serving.




  • 3 tbsp flour (I used white-whole-wheat. You can use all-purpose, Bob’s gf, or even ww pastry)
  • 1/4 tsp baking powder
  • heaping 1/16 tsp salt
  • 1 or 2 tbsp chopped strawberries
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut oil (You can sub a different oil; however the coconut oil gives it a rich flavor and fun texture. You can use applesauce for a fat-free version.)
  • 1 tbsp plus 1 tsp milk of choice (Use less if using liquid sweetener.)
  • 1 tbsp sugar or 1 packet stevia (I omitted, but most people will want some sweetener)


Preheat oven to 330 degrees. Mix dry, then add wet. Mix until just combined (don’t overmix), and bake for 17 minutes or so. (Baking time will vary, depending on the flour and oil/applesauce you use.) Or, you can cook it in the microwave, in a mug or small dish.



  • 2 Tbsp sugar
  • 2 Tbsp plain yogurt
  • 1 egg white
  • 2 1/2 Tbsp flour
  • 1/8 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp vanilla

For the streusel:

  • 2 Tbsp butter, cut into small cubes
  • 2 Tbsp brown sugar
  • 1 Tbsp flour
  • 1/2 tsp cinnamon


Preheat your oven to 350 and spray the inside of an 8 oz. wide-mouth mason jar with nonstick spray (if you don’t have a jar you can certainly use an oven-safe ramekin, but make sure you want it as it will likely bake faster).

Whisk together the sugar, yogurt egg white, and vanilla until smooth.  Fold in the flour, baking powder and salt until everything is combined.  For the streusel mix together the cubed butter pieces, brown sugar, cinnamon and flour and using your fingers work the butter into the dry ingredients until a fine crumb forms.  Pour half of the batter into the bottom of the jar, top with 1/3 of the streusel mixture, top with the remaining batter and then top the entire thing off with the remaining streusel mixture.  Place on a baking sheet lined with foil and bake at 350 for 20-25 minutes or until a toothpick inserted comes out clean.

Let cool before eating, and be careful…the jar will be hot!  I topped mine with a little cream cheese frosting that I melted slightly.




  •  1/4 cup white chocolate chips
  •  3 tbsp whole milk
  •  4 tbsp all-purpose flour
  •  1/4 tsp baking powder
  •  1/2 tbsp vegetable oil
  •  2 Oreo cookies


  1. Combine white chocolate chips and milk in an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.
  2. Add flour, baking powder, and oil and whisk until batter is smooth.
  3. Using a fork, smash Oreos into the batter until only small chunks of cookie remain.
  4. Cook in the microwave for about 1 minute. Let cake cool a few minutes before eating. The cake is best consumed while still warm.