This single-serve vegan chocolate chip cookie is perfect for when you don't want to make a whole batch of cookies! You don't need a mixer to make it and the cookie has wonderfully chewy edges and a soft gooey center. It's perfect for a late night cookie craving!
Ingredients you'll need
Melted vegan butter for a chewier single-serving cookie and easier mixing (you don't need a hand mixer)! I recommend partially melting your butter where you leave some solid bits, so you don't have to wait as long for the butter to cool. If your butter is too hot, it'll melt your chocolate chips before baking.
Brown sugar for depth of flavor and chewiness. Alternatively, you can use granulated sugar (for a thinner and crispier cookie) or coconut sugar (for refined sugar-free cookie).
Baking soda, not baking powder, to help the cookie spread.
Chocolate chips or chocolate chunks (chopped from a chocolate bar).
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Making the cookie dough
The dough for this single-serve vegan cookie is really easy to make, which means you can satisfy your cookie cravings ASAP!
In a small bowl, mix together all the wet ingredients including the sugar. Since the butter is melted, you don't need a hand mixer (less dishwashing)!
Mix in the all-purpose flour and baking soda, then mix in the chocolate chips. Your vegan cookie dough should be slightly tacky but not overly sticky, just like regular cookie dough.
You don't need to chill the dough, unless you want a thicker cookie!
Baking your single-serve vegan cookie
This recipe makes one giant cookie or two medium-large cookies. They'll need slightly different baking times:
- Bake one cookie for 14-16 minutes
- Bake two cookies for around 11 minutes
As always, ovens vary a lot, so follow your gut when baking your cookie. Your cookie/cookies are ready when the edges look cooked and your cookie is evenly golden, even though the middle may look a bit soft. When you remove your cookie from the oven, it'll continue baking on the hot baking sheet.
Tips for the best cookies
For the best results, measure your ingredients carefully. This is a small recipe so even 2 teaspoons or 10 grams of overmeasured or undermeasured ingredients can change the final cookie.
I recommend using a kitchen scale and the grams measurements. Alternatively, use the spoon and level method, especially when measuring the sugar and flour.
Customizing this cookie recipe
Sure. Just keep in mind that reducing the sugar causes a cookie to spread less (so you may want to flatten your cookie dough ball before baking). Reducing the sugar can also make the cookie less moist.
Yes. However, not all brands of gluten-free flour are the same. Check the notes of the recipe card for details. Otherwise, if you've successfully used a brand of gluten-free flour in another vegan cookie recipe, it'll work for this recipe.
Yes, some other delicious add-ins include:
- white chocolate chips
- dried fruit
More easy vegan cookie recipes
Single Serve Vegan Chocolate Chip Cookie
- 3 tablespoons (36g) packed light brown sugar, (note 1 for alternatives)
- 2 tablespoons (28g) vegan block butter, partially melted then cooled (note 2)
- 1 ½ teaspoons (8g) dairy-free milk, or as needed
- ¼ teaspoon vanilla extract, optional
- ⅓ cup (42g) all-purpose plain flour, (note 3 for gluten free)
- ⅛ teaspoon baking soda
- Pinch of salt, if using unsalted butter
- 3 tablespoons (30g) mini dairy-free chocolate chips, or roughly chopped vegan chocolate
- Note: As this is a small batch recipe, make sure you measure your ingredients carefully. For the best results, use the grams measurements (where provided). Or use the spoon and level method where you fluff up the flour in your container with a fork, use a spoon to add it to your measuring cup and level it off with a knife. Undermeasured or overmeasured ingredients goes a long way in a small recipe.
- Preheat the oven to 180°C (350°F). Line a small baking tray with parchment paper.
- Add the sugar, cooled butter, milk and vanilla to a small mixing bowl. Mix with a spatula or spoon until smooth.
- Add the flour and baking soda and mix until there are no pockets of dry ingredients. Add the chocolate mix until just combined. The cookie dough should be soft and tacky but not overly sticky, just like regular cookie dough.
- If making one cookie, shape the dough into a large ball and place it in the middle of your cookie shoot. If making two cookies, divide the dough into 2 balls and arrange on your baking sheet with space between them. The cookies will spread a lot in the oven.
- For one cookie, bake it for around 14-16 minutes. For two cookies, bake them for around 11 minutes. The cookie(s) are ready when they're evenly golden brown, the edges look cooked and the center is still soft. When you take the cookie(s) out of the oven, it will continue baking.
- Enjoy your cookie(s) warm or at room temperature! If you have any leftovers, it will keep in an airtight container at room temperature for up to 3 days.
- Alternatively, you can use granulated sugar (for a thinner crispier cookie) or coconut sugar (for a refined sugar free cookie).
- I recommend partially melted butter because fully melted butter will take a while to cool down, give you a stickier dough and your cookie may spread too much. The butter should be part liquid with some soft bits. This recipe will also work with a spreadable vegan buttery spread but I recommend omitting the milk.
- This recipe will work with many 1:1 gluten-free flours, such as Bob Red Mills (blue packet) and King Arthur Flour. It will not work with some brands such as White Wings gluten-free flour. If making gluten-free, I recommend using the gram measurements and omitting the milk in the recipe. Your batter will be stickier (almost like muffin batter) so dollop it on your baking tray and it'll bake like the cookie in the pictures above.
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