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

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!

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)

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46 comments

  1. Peg says:

    Absolutely my go-to keto dessert now. The first time I made it more by the directions, toasting the flour, etc, but now I mostly just cream the butter with the erithyritol briefly, and then just pretty much dump everything in and mix it together, except saving nuts and chips for last. I can’t tell any difference in the taste, but I’m not fussy. It’s just a lot faster and less complicated for me. (aka I am a lazy cook!) I triple this recipe and put it in a pie pan, and cook it in my little toaster/convection oven fifteen minutes. It makes a yummy breakfast for those days I don’t want to cook before work. SOOOO good.

  2. Dawn says:

    I just had to post a comment on this recipe. OMG!!! This is DELISH!!!!!!! I used it as an example for my husband to show him a keto diet can include excellent desserts. I made it a little different than the recipe though. I used the unbelievable 15 minute caramel sauce from this website as both my sugar and butter. It turned so good! Very soft and with a drizzle of heavy whipping cream on it I was in heaven eating it! Closest thing I’ve ever made to a non-keto chocolate chip cookie! In fact, I doubt anyone could tell the difference other than not being able to pick it up and eat it with your fingers!

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