The toaster oven is a quick and easy way to make a small batch of chocolate chip cookies. This one bowl recipe uses almond flour as the base and yields two soft and chewy jumbo cookies. If you don’t have an electric mixer, no need to worry, this recipe can easily be mixed with a fork.
Toaster Oven Baking
When you’re baking a small batch of cookies, heating up a big conventional oven is way more than you need. So the toaster oven, which heats up in just a few minutes, can get you warm gooey chocolate chip cookies in less than 30 minutes.
The heat in a toaster oven is a little bit more intense than in a conventional oven. The food is closer to the heating elements so the baking temperature should be a little bit lower to compensate. I usually bake cakes and cookies in the microwave at 340°F instead of 350°F.
This recipe was tested with a Breville Mini Smart toaster oven. The largest pan that will fit is 10×10 inches. If you have a larger toaster oven and a pan that fills the space, you may be able to double this recipe.
It’s hard to get the right amount of egg for such a small batch of cookies. So I just leave it out all together. Almond flour has so much moisture and oil that it makes up for the absence of the egg.
Almond flour -Be sure to use blanched, super fine almond flour. Blanched means that the brown papery coating on almonds has been removed. This is the best form to use for baking. The almond flour should be a pale yellow color with no flecks of brown.
Unsalted butter – I prefer the flavor of real butter in cookies. I have made almond flour cookies with vegan butter and Miyoko’s vegan cultured butter is an excellent alternative.
Brown sugar and white sugar are used in this recipe. Brown sugar adds a little molasses flavor that is a classic in chocolate chip cookies.
A small amount of milk adds adds moisture to the recipe. I prefer to use a dairy-free milk sub and soy is my preferred for baking. But regular dairy milk can be used too.
Vanilla extract adds another layer of flavor to these cookies. You can also use vanilla bean paste or vanilla powder.
Vanilla extract is crazy expensive these days so if it’s not in your budget, feel free to use imitation vanilla extract or leave it out all together. The chocolate chips will make these cookies super flavorful. For a more cost effective vanilla try my gluten-free DIY vanilla extract.
Lots of semi-sweet chocolate chips (or bittersweet chocolate chips if you prefer) make these cookies ooey gooey delicious.
Finally just three pinches of salt and some baking soda round out this recipe.
Jumbo Toaster Oven Chocolate Chip Cookies (small batch)
- 1 Tbsp unsalted butter, room temperature
- 2 Tbsp sugar
- 1 Tbsp light brown sugar
- 1 Tbsp milk or dairy-free milk substitute
- 1 tsp vanilla extract, powder or bean paste
- ½ c (2.5 oz) super fine blanched almond flour* see important note about measuring
- ¼ tsp baking soda
- 3 pinches salt
- ¼ c semi-sweet or bittersweet chocolate chips
- Preheat the toaster oven to 340°F.
- NOTES: This recipe can easily be mixed in a small bowl with just a fork. If you've got an electric mixer the cookie dough will mix up a little more quickly.This recipe was tested with a Breville Mini Smart toaster oven. The largest pan that will fit is 10×10 inches. If you have a larger toaster oven and a pan that fills the space, you may be able to double this recipe.
- In a small mixing bowl cream the butter with the two sugars.It should take about 1½ minutes with an electric mixer and a little longer if you use a fork.
- Add the milk and vanilla and beat thoroughly until they are combined.
- Add the almond flour, baking soda and salt and mix until the dough is uniform.
- Stir in the chocolate chips until they're evenly distributed.
- Split the dough in half and roll each half into a ball. Then place on the pan and flatten to a three inch disk.
- Bake for 14 minutes or until the bottom of the cookies are golden brown.
- These cookies are more delicate than usual when straight out of the oven. So leave them on the pan to cool for 10 minutes.