Soft ‘N Chewy Cookie Pie For-1 (Or Two!) 🍪 gluten free, keto & paleo

Looking for an easy (and portioned!) low carb dessert? This soft and chewy gluten free, paleo and keto cookie pie for one (or two!) is most definitely for you!

Gluten Free, Paleo & Keto Cookie Pie-For-1
Gluten Free, Paleo & Keto Cookie Pie-For-1

Paleo & Keto Cookie Pie-For-1 (Or Two!)

Soft ‘N Chewy!

This keto cookie pie is a cross between two of our most popular grain free cookie recipes on the site: our bakery-style chocolate chip cookies and toasted almond shortbread cookies.

The results? A soft and chewy cookie, that’s both incredibly tasty and aromatic. And, think only 15 minutes active time- ideal to satisfy individual cravings!

Pop it in the oven right after dinner and feel free to spoon warm (right off the dish!) with a generous scoop of our (no-churn & super luscious!) vanilla ice cream.

Alternatively, allow it to cool completely for a cookie that’s lightly crisp around the edges and even chewier.

Gluten Free, Paleo & Keto Cookie Pie-For-1 🍪 #keto #lowcarb #dairyfree #paleo #healthyrecipes #ketodesserts #cookies
Gluten Free, Paleo & Keto Cookie Pie-For-1 🍪 #keto #lowcarb #dairyfree #paleo #healthyrecipes #ketodesserts #cookies

The Flours

Almond flour. You truly need a super finely ground almond flour here, as if you use meal your cookies will turn out dense and oily. Super fine almond flour brands include Anthony’s WellBees and Bob’s.

Coconut flour. I favor Anthony’s (best taste & texture by a mile), but Bob’s works great too.

Flaxseed meal.  You’ll want to use golden flaxseed meal (I use Bob’s), and regrind the flakes in your (very dry!) bullet or blender until finely powdered.

Oh, and don’t forget a light sprinkle of flakey sea salt on top. It’ll cut through the chocolate and sweetness beautifully.

The Sweetener 

You’ve got options here. Think Lakanto (least aftertaste and best texture), SwervePyure (at half the amount) and xylitol (no aftertaste but very soft texture). Xylitol takes (much) longer to dry out and crisp up though, so just keep that in mind.

And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.

Don’t forget our (no churn!!) keto vanilla ice cream!!

No-Churn Paleo, Low Carb & Keto Vanilla Ice Cream 🍦 #keto #lowcarb #dairyfree #paleo #healthyrecipes #icecream
No-Churn Paleo, Low Carb & Keto Vanilla Ice Cream 🍦 #keto #lowcarb #dairyfree #paleo #healthyrecipes #icecream
Gluten Free, Paleo & Keto Cookie Pie-For-1 🍪 #keto #lowcarb #dairyfree #paleo #healthyrecipes #ketodesserts #cookies
Gluten Free, Paleo & Keto Cookie Pie-For-1 🍪 #keto #lowcarb #dairyfree #paleo #healthyrecipes #ketodesserts #cookies

Gluten Free, Paleo & Keto Cookie Pie-For-1 🍪 #keto #lowcarb #dairyfree #paleo #healthyrecipes #ketodesserts #cookies

Gluten Free, Paleo & Keto Cookie Pie For 1

Course: Cookies, Dessert
Cuisine: American, Dairy Free, Gluten Free, Keto, Paleo
Prep Time: 15 minutes
Cook Time: 15 minutes
Chilling Time: 15 minutes
Total Time: 45 minutes
Servings: 2
Calories: 264 kcal

Looking for an easy (and portioned!) low carb dessert? This soft and chewy gluten free, paleo and keto cookie pie for one (or two!) is most definitely for you!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

Instructions

  1. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). Transfer to a plate and allow to cool completely. This is very important taste-wise, so don't skip! 

  2. Prepare a small pie plate (roughly 4-inches/11cm in diameter) or ramekin. The cookie has a tendency to stick, so if you aren't eating it straight from the dish, grease and butter (or line) your baking dish. 

  3. Add toasted almond flour, coconut flour, flaxseed meal, baking powder and salt to a small bowl. Whisk until thoroughly combined and set aside.

  4. Cream butter with sweetener in a medium bowl with an electric mixer until light and fluffy, scraping the sides and bottom of the bowl a couple times, 3-4 minutes. Add in vanilla and mix until fully incorporated.

  5. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

  6. Fold in chocolate and pecan bits. Press into prepared baking dish and chill in the freezer for 20 minutes. 

  7. Preheat oven to 350°F/180°C while the cookie pie is in the freezer. Bake for 15-18 minutes until it just begins to brown. 

  8. Allow it to set for 15 minutes prior to serving. Feel free to spoon it warm (right off the dish!) with a generous scoop of our (no-churn & super luscious!) vanilla ice cream. Alternatively, allow it to cool completely for a cookie that's lightly crisp around the edges. Store in an airtight container for up to three days (if there's any left!).  

Recipe Notes

*Please see section on Sweeteners for deets and possible substitution. 

Note that the shaped dough can be frozen for up to 3 months, and it can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Please note that one batch yields a 4-inch/11cm cookie pie (the equivalent of roughly 3 cookies). Nutrition facts were estimated per 1/2 the pie. 

Nutrition Facts
Gluten Free, Paleo & Keto Cookie Pie For 1
Amount Per Serving
Calories 264 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 12g 60%
Cholesterol 45mg 15%
Sodium 300mg 13%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 0.5g
Protein 4g 8%
Vitamin A 10%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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If you made this recipe (or got a question!), be sure to simply comment below!

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32 comments

  1. Julie says:

    I just finished eating this and it was amazing! So good. But I’m wondering about the calories. I entered everything into MFP and I got 385 calories, 3 net carbs, 37 g fat and 6.6 G protein per serving. Any idea how it’s so far off? I’ve double checked everything and it seems right. Thanks so much

  2. Lisa says:

    Made this cookie pie for myself on this Christmas Eve. I used hazelnuts and served it up with Paola’s vanilla ice cream. I only ate half a cookie after practicing some serious restraint. Tomorrow if I go downstairs and find the other half of my cookie missing, there will be a reckoning. Santa Claus this means you! 🎅👀

  3. Sarah says:

    Quick question here! I vastly prefer this recipe to the more popular “bakery style salted cookies” on your blog (purely just a personal taste preference thing!), but would like to occasionally make it into individual cookies rather than a cookie pie. Do you think I’d need to tweak anything in order to make it work as cookies (add an egg, etc)? It’s virtually perfect as is, so I’d hate to change anything unnecessarily 💕💕. Thanks for any thoughts you may have!

    • Paola says:

      Hi Sarah! I mean, these are a cross between the bakery-style ones and the toasted almond shortbread… so I get why you love them 😂! Egg is optional? If you add it they’ll turn out more cakey (like the bakery-style) and without it a bit crumblier (like the shortbread). Hope this helped!

  4. Becky says:

    This tasted delicious but I forgot to put the ground flaxseed in. Lol. No matter, I’ll remember it for next time!

  5. ketofy says:

    this looks so good!! issit possible to use swerves confectioners and would it be the same amount as the lakanto? Thank you!

  6. Solora says:

    Hi Paola! This looks amazing! Do you know how much I’d have to multiply the recipe /time for to fill a 9 inch pie tin of the same shape as yours?

    • Paola says:

      Hi Solora! I think 4x should be enough to cover a pie (you could do 5x to be sure its 9-inch vs 8-inch?). You can always keep it frozen for future need 😉 xo!

  7. Tamara says:

    Hi Paola…do you think these would work in mini cast iron skillets or would they burn or stick to the bottom?

  8. Sher says:

    Our fav keto dessert ever. I would rate these highly even if I wasn’t on a keto diet. SOOOOO GOOOOOOOD!!!!! Taste like pecan buttery shortbread (yea we try not to eat all of the dough before baking but it’s hard) crossed with chocolate chip. I use some sukrin gold sweetener (1/3 ratio) mixed with the the lakato sweetener. Thank you!

  9. Jen Butler says:

    I write this with the last bite of my cookie cake in my mouth. While also smiling.

    I’m good at multi-tasking.

    It was my boss’s birthday and he’s on a keto journey, which often brings a case of the sads when he wants something sweet. I decided to be the hero.

    I followed the recipe to a T (doubling it to make enough for an employee luncheon, figuring each person could have a small square) and then got sassy and used your cream cheese frosting recipe for icing on top! I’d never tried cookie cake with cream cheese icing before, but dear god… It was an amazing mix.

    I set the cake out at the luncheon and put a sign in front of it “warning” people that it was keto-friendly and sugar-free. I directed sugar-eaters to the publix cupcakes.

    Well… Every single person tried some of the cookie cake, even the normies. And every person loved it.

    It was a HIT.

    And only 2 cupcakes were consumed. ::smug smile::

    I’m saving and sharing this recipe. I loved it. I love this website.

    (It’d be cool if you had a place for followers to post pics of what their recipe outcomes looked like!)

    • MaryAnn says:

      Cat and Paola,
      I was so enjoying reading about this delicious cookie! Then to see the Vulgar comment 🤮 Cat made! Putting that out of mind, gonna make the cookie!
      Thank You Paola for the hard work and dedication it takes to create the recipes that are gnom-gnom.
      Thank You
      MaryAnn

  10. Tiffany Alessi says:

    Hello 🙂 I’m a newbie to Keto (and absolutely in love with your website btw) and still trying to figure out carbs vs. net carbs. Does this recipe have 6 net carbs per 1/2 cookie or would the net carbs be lower than that because of the fiber content?
    Any help would be greatly appreciated!

  11. Ginny B. says:

    Just made this tonight. Wow. Very delicious. I doubled the recipe, but used only four tablespoons of butter (trying to lower calories a bit). I did add two tablespoons of sour cream while creaming butter and sugar to make up for reduced butter. I have to admit I was skeptical because there were no eggs and I have never before toasted almond flour before using. But I was happily proven wrong! This recipe is a definite keeper. Thank you so much for your terrific creativity!

    • Paola says:

      Ginny that’s wonderful to hear! And yes on toasting the almond flour, adds a lot of depth to baked goods 🙂 Thank you! xo

  12. WrenX says:

    This was AMAZING. I made it for my DD’s birthday–only my DH is Keto and gluten-free–and everyone loved it. Delicious! Thank you!

    • Paola says:

      That’s SO wonderful to hear Wren! So happy you all enjoyed it so much and thanks for leaving a comment 🙂

  13. Anna D says:

    I am obsessed with your recipes! I’ve made the brownies three times, and every single recipe I’ve made from you has turned out well. I’m so excited to try this recipe – and I’m also excited to see you mention Lakanto! It’s my favorite sweetener to date. Anyway, this is just a very long way to say thank you for your efforts and keep up the great work!

    • Paola says:

      Oh lol that’s seriously wonderful to hear Anna! And I get you on Lakanto, I’ve recently been experimenting more with it and I must say I’m falling in love 😉 xo and thanks so much for your lovely comment!

  14. Francesca says:

    Paola, you glorious wizard…I have a challenge for you: a keto stroopwafel! *
    Every single one of your recipes has been a hit (the magical tortilla dough and bakery-style choc chip cookies are my favourites as of now) , and I’m making my way through all of them, don’t you worry haha, but I would love to see a stroopwafel recipe. I feel like if anyone can do it, you can!

    *also no pressure, really, sorry if this sounds like I’m making demands of you. Really appreciate the time & effort you’ve invested into this site xxx

    • Paola says:

      Is it just me Francesca or we both have Italian first names and Dutch last names?!! I was actually thinking of stroopwafels last week (I’m working on ice cream cones!)- so it’s a definite possibility ;)! And no worries, I love getting requests. A bunch of recipes on the site are the result of readers cravings lol!

      And so awesome you’re enjoying the recipes so much, comments like this literally make my day 🙂

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