Single Serve Caramel Pecan Breakfast Cookies

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Monday’s post was all about the caramel cookie DOUGH (in oatmeal form but that’s not important here) but today, it is all about the actual final product- the cookie itself.

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The two biggest recipe requests I got in the ‘Ask Me Anything’ form I put out (along with the handful of emails) were 2 things– breakfast cookies and single serving food. I was surprised, seeing as I’d been going through a pretty obsessive phase of making oatmeal variations. Seeing as I try to find a happy balance of giving back to what YOU enjoy as a reader, coupled with my adoration of single serving anything (hello, solo chap right here)- I’m all game. Add in the two important factors- breakfast and cookies which I am proudly a fan of- this is a challenge I’d gladly accept with an open mouth and empty stomach.

The past couple of weekends, I’ve had fun trying out single serving cookie recipes. While you may think it to be time consuming- it has actually been much easier than I anticipated.

The scenario-

  1. Try 2 -3 cookie flavour combinations, chuck in the oven at the same time and monitor depending on what goes into which cookie.
  2. Remove the cookies once cooked and note down which type took what length of time
  3. Let them cool and see their ‘crisp’ factor (Yes, it’s a thing. Deal with it).
  4. Decide whether it’s a recipe success, recipe re-do or epic bloody fail.

Okay, so many NOT as easy as anticipated but still better than baking an entire batch of one type, failing miserably, and trying again.

….Until you remember how delicious the cookies are, want them again and thus….make a full batch.

caramel_pecan_cookies6So maybe it defeats the purpose of single serving breakfast cookie recipes. However- be rest assured, whichever cookie recipe is posted has been trialled baked solo using the solo proportions before made into a bigger batch so if you are the fortunate one who can satisfy a craving with one serving then be happy go lucky after it- go for it.

If you’re anything like me with intentions to eat a ‘single serving’ of a recipe then swiftly make several more post batch- times the recipe by 4 and then you’ll be all set.

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Actually, don’t. I have a fair few single serving breakfast cookie recipes to share so you’d be set with something different every day of the week.

You’re welcome.

Single Serve Caramel Pecan Breakfast Cookies
Serves 1
A delicious, single serve cookie recipe which is healthy enough to eat for breakfast!
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Ingredients
  1. ¼ cup flour of choice (I’ve tried a gluten free flour and oat flour- Pictured is using gluten free)
  2. ¼ tsp baking powder
  3. ½ tsp sea salt
  4. 1 egg, lightly whisked
  5. 1 tsp coconut oil, melted
  6. ½ tsp vanilla essence
  7. 1 T chopped pecans
  8. 1-2 tsp caramel chips
  9. 1 tsp chia seeds (optional)
  10. 1 scoop neutral flavoured protein powder (optional)
  11. 1 T- ¼ cup milk of choice
  12. Caramel sauce, to drizzle on top
Instructions
  1. Preheat the oven to 180 degrees Celsius. Line an oven safe tray with baking paper
  2. In a small mixing bowl, combine the flour of choice, baking powder, protein powder (if using it) and salt and mix well. Stir in the melted coconut oil, vanilla essence and whisked egg. Add the milk, 1 tablespoon at a time until a thick cookie dough batter is formed. Add the chopped pecans caramel chips and chia seeds and mix until fully incorporated.
  3. Form into 4-5 small balls and place on baking tray. Using your hands, press firmly on each cookie and flatten out. Drizzle with caramel sauce then bake in the oven for 10-15 minutes (depending on the oven) and when golden on the outside. Allow cookies to cool completely on the baking tray.
Notes
  1. These cookies are quite crispy and light- for a softer, chewier cookie, remove from the oven while slightly undercooked.
The Big Man's World ® https://thebigmansworld.com/
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Linking up with these amazing parties- #recipeoftheweek, RealfoodWednesdays, Share your stuff Tuesdays, simple supper Tuesdays and Gluten Free Wednesdays, and what’s cookin’ Wednesdays,#glutenfreefridays, foodiefridays, glutenfreetuesdays with some weekend pot luck loving

Do you want more single serve recipes? 

Who else here rides solo? 

Any cookie requests?

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#strangebutgood Clean eating diet food gluten free recipe whole30 wholeArman

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Comments

80 thoughts on “Single Serve Caramel Pecan Breakfast Cookies”

  1. I never thought about adding chia to a cookie batter. Very interesting. How does that work? Is the chia still like a seed or is it thickening the dough? What’s the red in the pictured cookie? Did you add any berries?
    Btw I love your photos even more recently! Great job!

    Reply

    2. Ohhh I should mention- be really careful with the chia seeds- I kinda dropped them on top for the outside not really much in the batter!

      The red is some of the hardened caramel sauce 🙂 Thank you kind chicken!

      Reply

  2. I think I need more Caramel in my life. Also probably more cookies. I actually can’t remember the last time I had a cookie. Or gelato either for that matter. I need to get on this. It’s like I don’t even know myself anymore.

    P.S. Great pics.

    Reply

  3. Ooh these look like they would have a good ‘snap’ when you break them! Yummers!

    Would totally put chopped dates in instead of caramel chips – they would go ooey and goey like caramel too! Mmmm dates!

    Reply

  6. Stop with the cookies! You are NOT welcome! I am trying to get ready for chicago here, I want to destroy my PR, and here you keep giving me tempting cookies….and not just any old cookies, BREAKFAST COOKIES!!!! My sweet tooth is going nuts…..must keep it together for 2.5 more weeks!!!!

    Reply

  8. 1. I can see the benefits and interest in the single serve concept. 2. You said “epic bloody fail” and that makes me smile. 3. What makes me smile more is when someone gets you to say “grinds my gears.” 4. Totally impressed with your photography skills these days.

    Reply

  13. These look soo yummy! LOL- “Let them cool and see their ‘crisp’ factor (Yes, it’s a thing. Deal with it).” it is TOTALLY a thing!! in my house we used to take the cookies out of the oven slightly raw bc they continued to cook on the tray. it’s science. but then we started taking them out REALLY early and were essentially eating warm dough. 😀

    Reply

  17. Again with the ‘make-me-want-to-eat-my-screen’ pics. Also, my mother would flip if I ate cookies for breakfast (even if they’re called breakfast cookies). I’m gonna make a batch, skype her, and eat them all while she watches. Thanks for giving me this opportunity haha

    Reply

  22. Oh yumm. I definitely am a fan of caramel, so these…..send them.
    And yup, crisp factor totally is a thing!! Actually pretty much the most important one when it comes to cookie or pizza crust.
    Totally solo here! Single serving stuff, yes please. I am still waiting for a bounty creation of yours.

    Reply

  23. I’ve always been scared to put chia seeds into baked goods, thinking they might absorb too much liquid too fast. I’m interested to hear if you had any similar issues! If not, awesome, because I love throwing chia seeds into everything 🙂 usually I just throw millet in there if I want something seedy/crunchy but want to be safe. Caramel is one of the most underrated flavors, too. Yum!

    Reply

  26. You’ve done it again! These look gorgeous (and yummy!) You are the Willie Wonka of the breakfast goodie world. I am all for single serve recipes. I rarely bake, in part because I don’t want an entire batch of anything. Hope your weekend is splendid!

    Reply

  29. Someone’s been practicing with the cameraaaaa! 😀 The pictures look great, mister! And what’s this about caramel chips? Are those like butterscotch chips? And if now, where am I supposed to find them?! I’ve kind of been cheating on chocolate with butterscotch lately. I’m not sorry.

    Reply
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  35. As everyone mentioned – awesome pics Arman!!! BUT – come on – shouldn’t you tag me in your posts for cookies so I don’t miss them since I am crazy busy right now! 🙂 I can give you my mailing address too! 🙂 I LOVE PECANS!!!!!! I don’t keep all these ingredients in the house so will have to think bout whether I should buy… 🙂 Can I just grind up outs to make oat flour or do I have to buy… I just have oats & oat bran in my house. I have to google vanilla essence – clueless! 🙂

    Reply
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